26
BUTTER COOKIES
Dough
6 cups all-purpose flour
1 tablespoons baking powder
1 teaspoon salt
2 cups butter, softened
2 cups brown sugar
2 eggs
1/4 cup plus 2 tablespoons milk
2 teaspoons vanilla extract
Topping
1/4 cup sugar
1-1/2 teaspoons cinnamon
Yield: 4 dozen cookies or 3 cookie bars
Temperature: 350°F/177°C
Bake Time: 12-15 minutes
Combine flour, baking powder and salt in a bowl and set aside. Attach the
Beaters and cream the butter on Speed 5 for 2 minutes.
Add brown sugar; mix on Speed 5 for 2 minutes. Add eggs, milk and
vanilla and continue to mix on Speed 5 for 2 minutes. Eject Beaters and
attach Cookie Dough Hooks. Add half of the flour mixture and beat on
Speed 3, gradually adding remaining flour mixture, allow to mix on Speed
3 for 2 minutes. Drop one teaspoon at a time onto a lightly greased cookie
sheet. Flatten and sprinkle with topping. Bake as directed.
BEFORE USING YOUR FARBERWARE
®
16-SPEED STAND MIXER
1. Carefully unpack Mixer.
2. Wash Beaters, Cookie Dough Hooks, Whisk and Mixing Bowls
with warm, soapy water. Rinse well and dry thoroughly.
CAUTION: To protect against electric shock, never immerse the
Motor Housing or Base in water or any other liquid.
CAUTION: Use this product with the proper AC voltage rating
only. Be sure to unplug the power cord when Stand Mixer is
not in use.
INSERTING BEATERS, COOKIE DOUGH
HOOKS, OR WHISK
CAUTION: Use matching attachment pairs only: use both Beaters
both Cookie Dough Hooks, or one Whisk. Do not attempt to
use one Cookie Dough Hook with one Beater or one Whisk.
This could damage the Mixer.
1. Place Stand Mixer on a dry, level surface. Make sure Mixer is
not plugged in.
2. Press Head Release Button while pivoting Mixer Head upwards.
See Figure 1.
CAUTION: DO NOT attempt to pivot Mixer Head without first
pressing Head Release Button. This could damage the Mixer.
NOTE: Beaters and Cookie Dough Hooks have two types of stem
disks: round and hexagonal.
NOTE: There is only one Whisk and its Stem is round.
R
Start
Stop
— +
On/Off
16
SPEED
MIXER
Figure 1
5
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