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Snickerdoodles
A favorite of both the young and old, these are
sure to disappear quickly!
Makes about 85 medium-size cookies
2¾ cups unbleached, all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
½ pound (2 sticks) unsalted butter, cubed and
at room temperature
1½ cups granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
1. Preheat oven to 350°F.
2. Put the flour, cream of tartar, baking soda and salt into a small
mixing bowl. Whisk to combine; reserve.
3. In a large mixing bowl, combine the butter and sugar. Using a
Cuisinart
®
Hand or Stand Mixer fitted with the mixing beaters/
paddle, mix until light and creamy. Add the vanilla and eggs,
one at a time; mix until fully combined. Add the reserved dry
ingredients and mix on low, until just combined.
4. Fit the Cuisinart
®
Electric Cookie Press with desired disc, as
instructed on page 2. Load the cookie dough to the MAX fill line.
Press cookie dough out onto an ungreased/unlined baking pan,
about 2 inches apart.
5. Bake in the preheated oven for 10 to 15 minutes, or until lightly
golden around the edges.
6. Cool cookies before removing from pan.
Nutritional information per cookie:
Calories 51 (42% from fat) • carb. 7g • pro. 1g • fat 2g • sat. fat 1g
• chol. 11mg • sod. 25mg • calc. 2mg • fiber 0g
Peanut Butter Cookies
This traditional-style peanut butter cookie
is an old-time favorite.
Makes about 125 medium-size cookies
1¼ cups unbleached all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
4 tablespoons unsalted butter, cut into 8 pieces and
at room temperature
4 tablespoons shortening (preferably non-hydrogenated)
3 tablespoons packed light brown sugar
3 tablespoons granulated sugar
¾ cup peanut butter (creamy, but not natural)
1 teaspoon pure vanilla extract
2 large eggs, at room temperature
1. Preheat oven to 350°F.
2. Put the flour, baking soda, baking powder, and salt into a small
mixing bowl. Whisk to combine; reserve.
3. In a large mixing bowl, combine the butter, shortening and sugars.
Using a Cuisinart
®
Hand or Stand Mixer fitted with the mixing
beaters/paddle, mix until light and creamy. Mix in the peanut butter
until combined. Mix in the vanilla and then the eggs, one at a time,
until completely combined. Add the reserved dry ingredients and
mix on low, until just combined.
4. Fit the Cuisinart
®
Electric Cookie Press with desired disc*, as
instructed on page 2. Load the cookie dough to the MAX fill line.
Press the cookie dough out onto an ungreased/unlined baking
pan, about 1 inch apart.
5. Bake in preheated oven for about 10 to 12 minutes, until just set.
6. Cool cookies before removing from pan.
*Note: Due to the consistency of this cookie dough, we recommend
using discs 3, 4, 5, 6 or 10.
Nutritional information per cookie:
Calories 24 (59% from fat) • carb. 2g • pro. 1g • fat 2g • sat. fat 1g
• chol. 4mg • sod. 27mg • calc. 6mg • fiber 0g