GE 168951 Manual De Instrucciones página 8

840112700 ENv00 2/21/03 3:00 PM Page 8
Wedding Cookies
1 cup butter, room temperature
4 tablespoons sugar
2 teaspoons vanilla
In a medium bowl, cream butter and sugar on MEDIUM speed with hand mixer.
Add vanilla and continue mixing on MEDIUM. Add flour and mix on LOW until
blended. Pour in pecans and continue mixing on LOW until completely blended.
Roll dough into 1-inch balls and place on an ungreased baking sheet. Bake for
25 minutes at 325ºF. Place a paper towel over a wire rack. Remove cookies onto wire
rack. Place confectioners sugar into plastic or paper bag. Drop 3 or 4 cookies into
bag. Shake bag to coat cookies and return cookies to rack to cool completely.
Continue until all cookies have been coated with confectioners sugar. Before
storing cookies, shake cookies in bag of confectioners sugar one more time.
Makes 4 1 ⁄ dozen.
2
* 2 cups pecan halves or pieces is equivalent to 2 cups finely chopped.
Triple Chocolate Cookies
1 ⁄ cup flour
4
1
⁄ cup unsweetened
4
baking cocoa
1 ⁄ teaspoon baking powder
4
1 ⁄ teaspoon salt
8
6 tablespoons butter,
room temperature
Combine flour, cocoa, baking powder, and salt in a medium bowl. Set aside. With
mixer, beat together butter, sugar, and eggs at MEDIUM speed until smooth. Add
melted chocolate and continue mixing on MEDIUM speed until blended. Reduce
speed to LOW and add dry ingredients. Add chocolate chips and walnuts; mix well.
Drop by tablespoons onto cookie sheets, one inch apart. Bake at 350ºF until cookies
look dry and cracked, but feel soft when lightly pressed, about 11 minutes. Let
cookies stand on sheet for 5 minutes. Transfer to racks and cool completely.
Makes about 2 dozen.
Pound Cake
1 cup butter, room temperature
3 cups sugar
6 eggs
1 teaspoon vanilla extract
In a large mixing bowl, cream together butter and sugar on MEDIUM speed.
Add eggs, one at a time, and beat thoroughly after each addition. Add vanilla and
almond extracts and continue mixing. Reduce speed to LOW and alternately add
cream and flour. Pour batter into a greased and floured 10-inch tube pan. Bake for
about 1 hour and 20 minutes at 325ºF, or until tests done.
8
1 1 / cups flour
2
2 cups finely chopped pecans*
1 1 / cups confectioners sugar
2
7 tablespoons sugar
2 eggs
8 ounces semisweet baking chocolate,
melted and cooled
1 cup milk chocolate chips
1 cup chopped walnuts
1 teaspoon almond extract (optional)
1 cup whipping cream
3 cups flour