Hamilton Beach 63325 Manual De Instrucciones página 12

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Recipes
(cont.)
Best Ever Sugar Cookies
2 1/2 cups (625 ml) all-purpose flour
1 teaspoon (5 ml) baking powder
1/2 teaspoon (2.5 ml) baking soda
1/4 teaspoon (1.25 ml) salt
1/4 teaspoon (1.25 ml) nutmeg
3/4 cup (175 ml) butter, softened
3/4 cup (175 ml) sugar
1 egg
1 teaspoon (5 ml) vanilla
1/4 cup (60 ml) milk
Preheat oven to 375°F (190°C). Mix together flour, baking
powder, baking soda, salt, and nutmeg and set aside. Using
flat beater, cream butter on high speed until light and fluffy.
Reduce speed to lowest setting. Add sugar, egg, and vanilla,
mixing thoroughly. Gradually add dry ingredients and milk;
continue mixing until thoroughly mixed. Form cookie dough
into 1 1/2-inch (3.5-cm) diameter balls and arrange balls
on ungreased baking sheets. Flatten balls slightly with the
bottom of a drinking glass. Bake in oven for 6 to 7 minutes
or until lightly golden around edges. Cool on wire racks.
Makes about 4 dozen.
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Magic Cookies
1 cup (250 ml) butter
1 cup (250 ml) sugar
1 cup (250 ml) light brown sugar
2 eggs
2 cups (500 ml) flour
1 teaspoon (5 ml) baking soda
1/2 teaspoon (2.5 ml) baking powder
1/2 teaspoon (2.5 ml) salt
2 cups (500 ml) oatmeal
1 tablespoon (15 ml) vanilla
12 ounces (350 g) chocolate chips
1 1/2 cups (375 ml) coconut
Preheat oven to 350°F (180°C). With flat beater attachment,
cream together butter, sugar, and brown sugar at a medium
setting until well blended. Mix in vanilla and eggs. Reduce
speed and gradually add flour, baking soda, baking powder,
and salt mix until smooth. On a low setting, mix in oatmeal,
chocolate chips, and coconut until well mixed. Drop rounded
spoonful onto ungreased cookie sheet. Bake on middle rack
of oven for 12 to 14 minutes.
Makes 3 dozen cookies.