Russell Hobbs RHCP 021 Mode D'emploi page 15

Fill the Biscuit/Cookie Maker with dough and select any Biscuit/Cookie Disc. Select
5.
Biscuit/Cookie Disc 5 for Valentine's Day, Disc 1 for Christmas Trees or any other.
Form the cookies on ungreased biscuit/cookie sheets. Decorate with coloured sugar
crystals
Bake for 10-12 minutes. Remove from the biscuit/cookie sheets and cool on wire
6.
racks.
Yield: 6 to 7 dozen
Lemon Drop Biscuits/Cookies
1/2 cup butter, softened
1/2 cup margarine, softened
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 tablespoon lemon juice
1 teaspoon finely grated lemon rind
2-1/2 cups all-purpose flour
1/4 teaspoon baking soda
1 teaspoon salt
powdered sugar
1. Preheat oven to 375°F.
2. Use an electric mixer to cream the butter and margarine together until fluffy.
Gradually beat in the white and brown sugar.
3. Add egg, lemon juice and lemon rind, mix well.
4. Sift the flour, salt and baking soda together. Add half of the flour mixture to the
butter mixture and beat until smooth. Repeat with the rest of the flour mixture.
5. Fill the Biscuit/Cookie Maker with dough and select Biscuit/Cookie Disc 4 or any
other. Form the cookies on ungreased biscuit/cookie sheetss.
6. Bake for 10-12 minutes. Remove from biscuit/cookie sheets and cool on wire
racks. Dust with powdered sugar.
Yield: 6 to 7 dozen
NOTE: When using a recipe that calls for finely grated ingredients, use a
Biscuit/Cookie Disc with large holes. We recommend using Biscuit/Cookie Discs 3, 4
and 10 to prevent the Disc from becoming clogged with biscuit and cookie dough.
Chocolate Kiss Biscuits/Cookies
1/2 cup butter, softened
1 cup sugar
1 egg
2 tablespoons milk
2 cups cake flour
1/4 teaspoon salt
1/2 cup milk chocolate chips, melted and cooled
coloured sugar crystals or powdered sugar