Cuisinart SM-55 - Stand Mixer, Рецепты

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Plan ahead for these attractive special-occasion cookies,
as the dough needs to chill overnight.
black and white
pinwheels
Place fl our, baking powder, and salt in a mixing bowl.
Reserve. Place unsweetened chocolate in a double
boiler over lightly simmering water to melt.
Place butter in the Cuisinart ™ mixing bowl. Insert the fl at
mixing paddle. Turn to speed 2 for 10 seconds and then
increase to speed 4 for an additional 10 seconds to cream
the butter. Scrape the bowl and paddle. Turn to speed 2
and add the sugar. Once all the sugar is added, increase
the speed to 4 and mix until fl uffy, another 20 to 25
seconds. Scrape the bowl and paddle. Turn to speed 2
and add the eggs, one at a time, increasing speed to 4
for about 10 seconds after each egg is added to fully
incorporate (turn speed down to 2 before adding second
egg). Add the vanilla. Turn to speed 1 and add dry
ingredients in 2 to 3 additions. Once all the dry ingredi-
ents have been added, increase speed to 3 for about 10
seconds until the mixture is completely homogenous.
Remove dough and divide in half. Place one half back
in the mixing bowl. Pour melted chocolate into bowl with
stand mixer running on speed 3. Mix until the chocolate is
completely incorporated into the dough, about 45 seconds.
Form each dough half into a fl at square approximately
5½”x 5½”. Wrap in plastic and refrigerate to chill for
about an hour.
When dough is adequately chilled, roll each out into a
large rectangle about
1
⁄
8
” thick onto sheets of lightly
fl oured waxed paper (rectangle should be approximately
16”x12”). Carefully turn out the chocolate dough
rectangle directly on top of the white dough rectangle.
Using the wax paper as a guide, roll the two doughs
together tightly, jelly-roll style. Wrap the roll in plastic
and refrigerate at least 2 hours, preferably overnight.
When ready to bake, preheat oven to 350°F and line
baking sheets with parchment paper.
Place cookie log onto a cutting board. With a sharp
knife, cut the log into ¼” slices. Arrange cookies on
lined cookie sheets. Bake for about 13 to 15 minutes,
turning baking sheet halfway, until cookies are lightly
golden on the edges. Transfer cookies to a wire rack.
Once cool store in an airtight container.
3 cups unbleached, all-purpose fl our
½ teaspoon baking powder
½ teaspoon salt
1½ ounces unsweetened chocolate
1 cup unsalted butter,
at room temperature
1½ cups granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
Makes about 42 cookies