24
25
combined, scraping the bowl in between. Add
chocolate chips and cherries until just mixed.
Refrigerate batter for at least 30 minutes
before scooping.
Shape dough into 1-inch balls, coat generously
in confectioners’ sugar and arrange on baking
sheets 1 inch apart. Bake for about 12 minutes
until tops appear crackled. Remove from oven
and cool in pan; transfer to a wire rack to cool
completely.
Nutritional analysis per cookie:
Calories 115 (26% from fat) • carb. 20g • pro. 12g
• fat 3g • sat. fat 2g • chol. 23mg • sod. 60mg
• calc. 8mg • fiber 1g
Pecan Linzer Cookies
This shortbread is perfect for linzer cookies.
Makes about 60 cookie sandwiches
3
cups (750 ml) unbleached, all-purpose
flour, plus additional for rolling
½
teaspoon (2 ml) kosher salt
20
tablespoons (300 ml or 2½ sticks
unsalted butter, cut into 1-inch (2.5 cm)
pieces and at room temperature
½
cup (125 ml) toasted pecan halves,
finely ground
¼
cup (60 ml) granulated sugar
1
cup (250 ml) confectioners’ sugar, sifted,
plus extra for dusting
1
teaspoon (5 m) pure vanilla extract
¾
cup (180 ml) seedless raspberry jam
Combine the flour and salt in a small bowl.
Reserve.
Put the butter, finely ground pecans and sugar
into the Cuisinart
®
mixing bowl. Insert the flat
mixing paddle and mix on Speed 2 to
combine. Increase to Speed 5 and cream the
butter mixture until light and creamy, about 2
to 3 minutes. Scrape down the bowl as
necessary.
Decrease to Speed 2 and add the
confectioners’ sugar. Mix until combined.
Scrape down the bowl. Add the flour mixture,
in 3 batches, and the vanilla extract; mix until
fully combined and smooth, about 2 to 3
minutes. Scrape down the bowl as necessary.
Dough should be one large, smooth ball when
done.
Remove dough from bowl and divide into two
equal pieces. Form each into a disk and wrap
in plastic wrap and refrigerate for at least 2
hours.
Preheat oven to 350°F (176°C). Line two
baking sheets with parchment paper. Reserve.
Remove one dough disk from refrigerator. On
a floured surface, roll the dough into an even
1
/
8
-inch thickness. Using a 2-inch round, fluted
cookie cutter, cut rounds and place on
parchment-lined baking sheet. Roll out and
cut any remaining dough scraps in the same
manner and transfer to the lined baking sheets.
Bake until cookies are very lightly browned on
the edges, about 16 to 20 minutes. Remove
from oven and cool completely in pan.
While the first batch of cookies is baking, roll
out and cut the second dough disk with the
same 2-inch cookie cutter. Make a second cut
with a ¾-inch round cookie cutter in the center
of each cookie. Roll and cut remaining scraps.
Transfer cookies to baking sheets and bake as
directed above.
Heat jam either in microwave or on stovetop
until just liquid – jam will be too runny if it is
too hot.
Once the cookies have cooled, spread about
¾ teaspoon (4 ml) of warm jam on the center
of the solid cookie. Then place the cutout
cookie on top. Sprinkle with confectioners’
sugar. Store in an airtight container with cookie
layers separated by wax paper.
Nutritional analysis per 1 cookie sandwich:
Calories 107 (47% from fat) • carb. 13g • pro. 1g
• fat 6g • sat. fat 4g • chol. 13mg • sod. 26mg
• calc. 1mg • fiber 0g
Chocolate Chunk Cookies
Chunks of three different types of chocolate make
these cookies quite decadent.
Makes about 48 cookies
3
cups (750 ml) unbleached, all-purpose
flour
1
teaspoon (5 ml) baking soda
½
teaspoon (2 ml) kosher salt
16
tablespoons (2 sticks) unsalted butter,
cut into 1-inch (2.5 cm) pieces and at
room temperature
1
cup (250 ml) packed light brown sugar
¾
cup (180 ml) granulated sugar
2
large eggs, room temperature
1½
teaspoons (7 ml) pure vanilla extract
4
ounces (155 g) bittersweet chocolate,
broken into ½-inch pieces (may substi-
tute with ¾ cup [180 ml] chocolate
chips)
4
ounces (155 g) semisweet chocolate,
broken into ½-inch pieces or use choco-
late chips (about ¾ cup [180 ml])
4
ounces (155 g) milk chocolate, broken
into ½-inch pieces or use chocolate
chips (about ¾ cup [180 ml])
Line two baking sheets with parchment paper;
reserve.
Combine the flour, baking soda and salt in a
small bowl; reserve.
Put the butter into the Cuisinart
®
mixing bowl.
Attach the flat mixing paddle and mix on
Speed 3 to soften. With mixer running, add
both sugars and cream together on Speed 4
until light and fluffy. Scrape the entire bowl
well.
Reduce speed to 3 and add the eggs, one at a
time, and the vanilla extract, allowing each egg
to fully incorporate before adding the next.
Scrape the entire bowl.
With the mixer running on Speed 2, add the
dry ingredients and mix until just combined.
Scrape the entire bowl well and then add the
chocolate. Increase to Speed 3 and mix just
until fully incorporated.
Drop well-rounded scoops (about 1½
tablespoons, or use #40 ice cream scoop) onto
the prepared pans. Cover with plastic wrap
and refrigerate for at least 2 hours.
When ready to bake, preheat oven to 350°F
(176°C). Bake until cookies are nicely browned,
about 12 to 16 minutes. Remove from oven
and
cool in pan; transfer to a wire rack to cool
completely.
TIP:
For evenly baked cookies, be sure to
rotate baking trays halfway through baking
time.
Nutritional analysis per cookie:
Calories 170 (47% from fat) • carb. 22g • pro. 2g
• fat 9g • sat. fat 4g • chol. 22mg • sod. 151mg
• calc. 5mg • fiber 1g
Cherry and Almond Biscotti
These biscotti resemble the more traditional dunking
biscuit − they have an excellent crunch.
Makes 96 biscotti
2¾
cups (680 ml) unbleached, all-purpose
flour, plus additional for rolling
2
cups (500 ml) granulated sugar
1
teaspoon (5 ml) baking powder
1
pinch kosher salt
3
large eggs
2
large yolks
½
cup (125 ml) tart dried cherries
½
cup (125 ml) almonds, toasted and
roughly chopped
Preheat oven to 350°F (176°C). Line two
baking sheets with parchment paper. Reserve.
Put the flour, sugar, baking powder and salt in
the Cuisinart
®
mixing bowl. Attach the flat
mixing paddle and mix on Speed 2 to
combine. Increase to Speed 3, add eggs and
then yolks, one at a time, allowing each to fully
incorporate before adding the next. Scrape
down the entire bowl well. Add the cherries
and chopped almonds and mix until just
incorporated. Dough may be sticky – this is
OK. Turn dough out onto a floured surface and
divide into four equal pieces. Shape each
piece into a rectangular log that is 12 x 1½ x
1½ inches. Place 2 logs on each prepared
baking sheet. Bake in preheated oven until
golden, about 35 minutes.
Remove from oven and, when cool to touch,
slice each log into about 25 ½-inch slices. Put
back into oven and bake until golden, about 30
minutes.
Remove from oven and cool in pan; transfer to
a wire rack to cool completely. Once cool,
serve or store in an airtight container.
Nutritional analysis per biscotti:
Calories 82 calories (66% from fat) • carb. 3g • pro. 4g
• fat 6g • sat. fat 4g • chol. 19mg • sod. 97mg
• calc. 116mg • fiber 0g
