Russell Hobbs RHCP 021 Mode D'emploi page 17

1. Preheat oven to 375°F.
2. Use an electric mixer to cream the butter and margarine until fluffy. Gradually
beat in the white sugar, brown sugar and orange extract.
3. Add the egg and orange rind and mix well.
4. Sift the flour, baking soda and salt and 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 Disc10 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: 8 to 9 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.
Almond Spritz Biscuits/Cookies
1/2 cup butter, softened
1/2 cup margarine, softened
3/4 cup sugar
1 egg
1 teaspoon almond extract
2-1/4 cups all-purpose flour
1/2 teaspoon baking powder
dash of salt
1. Preheat oven to 375°F.
2. Use an electric mixer to cream the butter and margarine together until fluffy.
Gradually beat in the sugar.
3. Add the egg and almond extract; mix well.
4. Sift the flour, salt and baking powder 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 Disc3, 7 or
any other. Form the cookies on ungreased biscuit/cookie sheets.
6. Bake 10-12 minutes. Remove from biscuit/cookie sheets and cool on wire racks.
Yield: 4 to 5 dozen
Gingersnap Biscuits/Cookies
1/2 cup butter, softened
1/2 cup margarine, softened
3/4 cup brown sugar
3/4 cup molasses
1 egg
4 cups all-purpose flour
1/4 teaspoon salt
1-1/2 teaspoons baking soda
2-1/2 teaspoons allspice