Elite ERO-2008N Use and Care Manual download pdf (Page 18)

- Preheat the oven to 325F. Grease baking sheet. (Make sure the baking

sheet is the right size to fit into the oven.)

- Sift the flour, baking soda and all the spices into a bowl. Set aside.

- Cream together the butter or margarine and 2/3 of the sugar with an

electric mixer.

- Stir in the egg, molasses and lemon juice. Add the flour mixture and mix in

thoroughly with a wooden spoon to make a soft dough.

- Shape the dough into 1/4 “ balls. Roll the balls in the left over sugar and

place them on the baking sheets about 2 inches apart.

- Bake for about 12 minutes or until the cookies are firm to the touch.

Transfer to a wire rack and let cool before serving.

(You may need to repeat the baking process for the remaining dough.)

ALMOND CINNAMON COOKIE BALLS

Makes 15

1 ½ Cups Ground almonds

1/3 Cup Granulated sugar

1 Tablespoon Ground Cinnamon

2 Egg Whites

Oil for greasing

Confectioners’ Sugar or Powder Sugar for coating

- Preheat the oven to 350F. Grease a baking sheet. (Make sure the baking

sheet is the right size to fit into the oven.)

- Mix together the ground almonds, sugar and cinnamon. Beat the egg whites

until they begin to stiffen and fold enough into the almond mixture to make

a fairly firm dough. Wet hands with cold water and roll small spoonfuls of

the dough into round balls. Place onto baking sheet.

- Bake for 15 minutes making sure that they remain soft on the inside. Too

much baking time will result in hard and tough cookies. Remove the cookie

balls from the baking sheet and set aside to cool.

- Sift the confections’ sugar or powder sugar onto a plate. Roll the cookie

balls into the sugar, shaking off any excess.

(You may need to repeat the baking process for the remaining dough.)

RECIPES Baking Biscuits or Bread Sticks

[For Oven Baking Feature]

BACON BREAD TWISTS

Makes 12

4 Cups All-purpose flour

1 envelope Active dry yeast

Pinch Salt

1 2/3 cups Hot water

12 Bacon strips

1 Egg, well beaten

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Elite ERO-2008N Use and Care Manual Page 18