KITCHENAID ACCOLADE 400 - Manuel (Page 46)

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Crispy Cheese Wafers
3 cups (710 ml)
(12 oz. [340 g])
shredded extra sharp
Cheddar cheese
3 ⁄
4
cup (175 ml) butter
or margarine,
softened and cut up
1 1 ⁄
2
cups (355 ml)
all-purpose flour
1 ⁄
2
teaspoon (2 ml)
cayenne pepper
Place cheese and butter in mixer bowl. Attach bowl
and flat beater to mixer. Turn to Speed 2 and mix
about 45 seconds. Turn to Speed 4 and beat about
30 seconds, or until well blended. Add flour and
cayenne pepper. Turn to STIR Speed and mix about
45 seconds, or until mixture forms a ball.
Divide dough in half. Wrap half of dough in plastic
wrap and refrigerate. On floured surface with
floured rolling pin, roll remaining half of dough to
1 ⁄
4
inch (5 mm) thick (about 12x9-inch [30x23-cm]
rectangle). Cut into 1x3-inch (2x7-cm) strips. With
floured spatula, place on large lightly greased baking
sheets. Bake at 375°F (191°C) for 10 to 12 minutes,
or until set. Let stand 1 minute. Remove from pans
and cool on wire rack. Repeat with remaining
dough. Serve warm or at room temperature.
Yield: 30 servings (2 wafers per serving).
Per serving: About 108 cal, 4 g pro, 5 g carb,
8 g fat, 12 mg chol, 126 mg sod.
Almond Kisses
3 egg whites
1 1 ⁄
2
cups (355 ml) sugar
1 teaspoon (5 ml)
almond extract
2 cups (475 ml) sliced
almonds
Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Gradually turn to Speed 10 and
whip about 2 minutes, or until soft peaks form.
Reduce to Speed 4 and gradually add sugar,
beating about 1 minute. Stop and scrape bowl. Add
almond extract. Turn to Speed 10 and whip
1
1 ⁄
2
minutes, or until very stiff. Fold in almonds with
rubber spatula.
Drop by tablespoonfuls onto greased and floured or
parchment paper-covered baking sheets. Bake at
325°F (163° C) for 15 minutes. Cool on wire racks.
Yield: 36 servings (1 cookie per serving).
Per serving: About 66 cal, 1 g pro, 9 g carb, 3 g fat,
0 mg chol, 5 mg sod.