Russell Hobbs RHCP 021 Mode D'emploi page 16

1. Preheat oven to 375°F.
2. Use an electric mixer to cream the butter until fluffy. Gradually beat in the sugar.
3. Add the egg and milk and mix well.
4. Sift the cake flour and salt together. Add half of the flour mixture to the butter and
beat until smooth. Repeat with the rest of the flour mixture.
5. Mix in the cooled chocolate.
6. Fill the Biscuit/Cookie Maker with dough and select Biscuit/Cookie Disc 9 or any
other. Form the cookies on ungreased biscuit/cookie sheets.
7. Bake for 8-10 minutes. Remove from biscuit/cookie sheets and cool on wire
racks. Decorate with coloured sugar crystals or dust with powdered sugar.
Yield: 5 to 6 dozen
Snowflake Biscuits/Cookies
1/2 cup butter, softened
1/2 cup margarine, softened
3 ounces cream cheese, softened
1 cup sugar
1egg yolk
1-1/2 teaspoon coconut extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
powdered sugar
1. Preheat oven to 375°F.
2. Use an electric mixer to cream the butter and margarine until fluffy. Gradually
beat in the cream cheese and sugar.
3. Add the egg yolk and coconut extract and mix well.
4. Sift the flour, baking soda, salt and cinnamon together. Add half of the flour
mixture to the butter and beat until smooth. Repeat with the rest of the flour
mixture.
5. Fill the Biscuit/Cookie Maker with dough and select Biscuit/Cookie Disc2, 6, 8 or
10 or any other. Form the cookies on ungreased biscuit/cookie sheets.
6. Bake for 10-12 minutes. Remove from biscuit/cookie sheets and cool on wire
racks.
Yield: 7 to 8 dozen
Orange Crisp Biscuits/Cookies
1/2 cup butter, softened
1/2 cup margarine, softened
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon orange extract
1 egg
1 teaspoon finely grated orange rind
2-1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda