KitchenAid KCO1005 User Manual download pdf (Page 29)

⁄4

cups all-purpose

flour

⁄2 cup powdered sugar

⁄8 teaspoon salt

2 teaspoons finely

chopped crystallized

ginger, if desired

⁄2 -2 teaspoons grated

orange peel, orange

portion only

1teaspoon grated

lemon peel, yellow

portion only

⁄4 cup cold butter or

margarine, cut into

1-inch pieces

Glaze

⁄3 cup powdered sugar

⁄4 teaspoon grated

orange peel, orange

portion only

2-2

⁄2 teaspoons fresh

orange juice

In food processor, position multipurpose blade

in work bowl. Add flour,

⁄2 cup powdered sugar,

salt, ginger, if desired, and orange and lemon

peels. Process 10 seconds, or until mixed. Add

butter. Process 25 to 30 seconds, or until soft

dough forms.

With lightly floured hands, press dough onto

bottom of ungreased 8 x 8 x 2-inch baking pan.

Bake with oven rack in up position in lower slots of

oven (Position C on page 8) at 300°F for 15 to

20 minutes, or until set and lightly browned. Cool

10 minutes.

Meanwhile, in glass measuring cup, blend glaze

ingredients, adding orange juice just to drizzling

consistency. Drizzle over partially cooled bars.

Cool completely.

Yield: 16 servings (1 square per person).

Per Serving: About 130 cal, 1 g pro, 13 g carb,

9 g total fat, 5 g sat fat, 25 mg chol, 20 mg sod.

Citrus Shortbread Squares

DESSERTS

⁄2 cup butter or

margarine, softened

⁄2 cup granulated sugar

⁄2 cup packed brown

sugar

1 egg

1 teaspoon vanilla

⁄2 cups all-purpose

flour

⁄2 teaspoon baking

soda

⁄2 teaspoon salt

⁄2 cups semisweet

chocolate chips*

Glaze

⁄4 cup semisweet

chocolate chips

1 teaspoon shortening

In mixer bowl, place butter and sugars. With mixer,

beat at medium speed until well blended. Add egg

and vanilla; continue beating at medium speed

until blended and fluffy. Add flour, baking soda,

and salt. Mix at low speed just until moistened.

Stir in chocolate chips.

Press mixture into ungreased 9 x 9 x 2-inch baking

pan. Bake with oven rack in down position in lower

slots of oven (Position D on page 8) at 325°F for

15 to 18 minutes, or until golden brown. Cool

5 minutes.

Meanwhile, in small saucepan over low heat, melt

glaze ingredients until chocolate can be stirred

smooth. Spread over partially cooled bars.

Cool completely.

Yield: 16 servings (1 bar per serving).

*Half of semisweet chocolate chips in dough may

be replaced with

⁄4 cup white baking chips.

Per Serving: About 260 cal, 3 g pro, 36 g carb,

13 g total fat, 6 g sat fat, 30 mg chol, 125 mg sod.

Chocolate Chip Cookie Bars

1 2 ... 24 25 26 27 28 29 30 31 32 33 34 35 36

Comments to this Manuals

No comments

KitchenAid KCO1005 User Manual Page 29

Comments to this Manuals

Related products and manuals for Food warmers KitchenAid KCO1005