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RECIPES
47
RECIPES
46
Chocolate Dipped Macaroons
Macaroons
Refrigerated Cookies, 1-2 racks
Default Mode and Temperature: Pure Convection
™
/350˚
Suggested Time: 15-18 minutes
Tips: Use cookie sheet. For one sheet, use rack position 2. For sheet two, use rack position 4.
Path to reach this function: DACOR GUIDE-BAKERY-COOKIES-#1 Rfrg Cookies, 1-2 Racks
5
1
⁄
3
cups sweetened flaked coconut
2
⁄
3
cup granulated sugar
6 Tablespoons all purpose flour
1
⁄
4
teaspoon salt
4 egg whites
1 Tablespoon almond extract
8 ounces semisweet chocolate, melted
Adjust oven rack to position 2. In Dacor Guide, select RFRG Cookies, 1-2 racks. Allow oven to preheat. In a large mixing bowl,
combine coconut, sugar, flour, and salt. Whisk in egg whites and almond extract. Drop by spoonfuls on a parchment lined cookie
sheet. Place in oven and set timer for 15-18 minutes. Bake until the edges are golden brown.
After Baking: Remove from cookie sheet and let cool on a wire rack.
In a small saute pan, melt chocolate over low heat. Dip the bottom of the macaroons into melted chocolate. Dip just enough
in the chocolate so you can see chocolate around the edge. Gently scrape the bottom against lip of pot to get off excess
chocolate. Place on parchment paper. When all the macaroons are dipped, place cookie sheet in the refrigerator to set
chocolate. Chill for 1 hour.
Makes approximately 3 dozen cookies.
Sally’s Oatmeal Raisin Cookies
Refrigerated Cookies, 3 racks
Default Mode and Temperature: Pure Convection
™/
350˚
Suggested Time: 15-18 minutes
Tips: Use cookie sheet. Use rack positions 1, 3 and 5.
Path to reach this function: DACOR GUIDE-BAKERY-COOKIES-#2 Rfrg Cookies, 3 Racks
This Dacor Guide function is best used for homemade cookie dough, purchased “Slice and Bake” cookie dough, or purchased
“Break and Bake” cookie dough. If the dough is homemade, it is best to refrigerate it for a minimum of 20-30 minutes before baking.
This will allow for more consistent results.
2 cups vegetable shortening
1
1
⁄
2
cups packed brown sugar
1
1
⁄
2
cups granulated sugar
2
1
⁄
2
cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground allspice
6 cups rolled oats
1 cup raisins
1 teaspoon vanilla extract
4 large eggs
1 cup chopped walnuts
Adjust oven racks to positions 1, 3, and 5. In Dacor Guide, select RFRG Cookies, 3 racks. Allow oven to preheat. In a mixer, cream
together vegetable shortening, brown sugar and granulated sugar. Add vanilla extract and eggs and beat on low speed. In a small
bowl sift together flour, baking soda, salt, cinnamon and allspice. Gradually add to the mixer. Mix until combined. Stir in rolled oats,
raisins and walnuts. Refrigerate mixing bowl of dough for about 30 minutes. Drop by rounded tablespoonfuls on 3 lightly greased or
parchment-lined cookie sheets. Place in oven and set timer for 15-18 minutes. Bake until light golden in color.
After Baking: Allow to cool on the sheet for about 2 minutes, then transfer to a wire rack.
Makes about 2 dozen.