Manual

47
1
⁄2 cup butter or
margarine, softened
3
⁄4
cup sugar
1 egg
1 teaspoon vanilla
2 cups all-purpose
flour
1
⁄2 teaspoon baking
soda
1
⁄4
teaspoon salt
Place butter and sugar in mixer bowl. Attach bowl
and flat beater to mixer. Turn to Speed 2 and mix
30 seconds. Turn to speed 4 and beat about
1
1
⁄2 minutes. Stop and scrape bowl. Add egg and
vanilla. Turn to Speed 6 and beat about 1 minute.
Combine flour, soda and salt. Add to mixer bowl.
Turn to STIR Speed and beat about 30 seconds.
Stop and scrape bowl. Turn to Speed 2 and mix
about 45 seconds. Shape dough into a flat ball.
Wrap in plastic wrap. Chill in refrigerator 2 to
3 hours.
Divide dough into thirds. Roll each portion
1
⁄8-inch
thick on lightly floured waxed paper. Cut with
cookie cutters and place on lightly greased baking
sheets. Bake at 375°F for 7 to 10 minutes, or until
edges are light brown. Remove from baking sheets
immediately and cool on wire racks.
Yield: 48 servings (1 cookie per serving).
Per serving: About 50 cal, 1 g pro, 7 g carb, 2 g fat,
10 mg chol, 46 mg sod.
Sugar Cookies
1
⁄
2 cup butter or
margarine
1
⁄
2 cup shortening
3
⁄
4 cup granulated
sugar
1
⁄4 cup packed brown
sugar
2 teaspoons vanilla
2 eggs
2 cups quick cooking
oats
1
1
⁄2 cups all-purpose
flour
1 teaspoon baking
soda
1
⁄2 teaspoon salt
3
⁄4 cup raisins
1
⁄2 cup chopped dried
apricots
Place butter, shortening, vanilla, sugars, and eggs in
mixer bowl. Attach bowl and flat beater to mixer.
Turn to Speed 2 and mix about 30 seconds. Stop
mixer and scrape bowl. Turn to Speed 4 and beat
about 30 seconds. Stop and scrape bowl. Add oats,
flour, baking soda, salt, raisins, and apricots. Turn to
Speed 2 and mix about 30 seconds.
Drop by rounded teaspoonfuls onto greased baking
sheets. Bake at 375°F for 8 to 10 minutes, or until
light golden brown.
Yield: 48 servings (1 cookie per serving)
Per serving: About 91 cal, 1 g pro, 12 g carb,
5 g fat, 14 mg chol, 74 mg sod.
Raisin-Apricot Oatmeal Cookies