Salton KM-40 Mode D'emploi page 23

Butter Frosting
8 oz. (250 g)
3 cups (750 ml)
2 – 3 tbsp. (30 – 45 ml) milk
1-1/2 tsp. (8 ml)
1. Place butter or margarine in the mixing bowl.
2. With the bowl speed set on high, beat on mixing speed 4 – 5 until light
in colour
3. Reduce bowl speed to low and mixing speed to 1 and mix in remaining
ingredients until combined.
CHOCOLATE CHIP COOKIES
4 ozs. (125 g)
1/2 cup (125 ml)
1/2 cup (125 ml)
1 tsp. (5 ml)
1
1-3/4 cups (430 ml)
1 cup (250 ml)
1. Preheat oven to 350°F (180°C). Line 2 cookie sheets with parchment
paper.
2. Place butter, sugars and vanilla in the mixing bowl. With the bowl speed
set on high, set the mixing speed to 1 – 2 until the butter starts to break
up and combine with the sugars. Increase the mixing speed to 7 and mix
until light and creamy.
3. Add egg and vanilla. Mix until well combined. Reduce mixing speed to 1
and add flour and chocolate chips.
4. Roll tablespoon amounts into balls and place onto the cookie sheet. Press
lightly with the back of a fork. Ensure that the cookies are well spaced to
allow for spreading.
5. Bake in oven for about 10 – 13 minutes or until golden brown. Do not
overcook. Cool on wire racks.
Booklet KM-40 v1.indd 23
butter or margarine, softened
icing sugar
vanilla (optional)
butter, softened
brown sugar, firmly packed
sugar
vanilla extract
egg
flour
chocolate chips
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