Wolfgang Puck BKMT0020, Инструкция по использованию и уходу

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Wolfgang’s Three Nut Cookies
Recipes
Makes 20-30 cookies
INGREDIENTS
4 sticks butter, softened
1/2 cup dark brown sugar
1 cup toasted hazelnuts, chopped
1 cup toasted pecans, chopped
1 cup toasted almonds, chopped
3 cups all-purpose flour
1 teaspoon salt
2 teaspoons vanilla
Powdered sugar, for dusting
METHOD
1.
Preheat oven to 350°F.
2. Line two large baking sheets with parchment paper.
3. In mixer fitted with the flat beaters, cream butter and brown sugar on
speed 3 until smooth. Stop mixer and scrape down sides of bowl. Add
nuts. Mix well.
4.
Sift together flour and salt. Tilt mixer head back and add sifted flour and
salt. Mix well on speed 1 for about 30 seconds.
5.
With a teaspoon, form the dough into small ovals and place about 1 1/2
inches apart on baking sheets.
6. Bake 20 minutes or until golden brown. Remove from oven and let cool.
Dust the cookies well with powdered sugar before serving.
TIP:
To toast nuts, preheat oven to 350°F. Spread the nuts onto a cookie sheet
and place in oven for 3 to 5 minutes, until you can smell the rich nut flavor.
Let cool; then chop well with a food processor.
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