KitchenAid KSM150PSBU Series 5-Qt. Stand Mixer with Pouring Shield

KitchenAid KSM150PSBU Artisan Series 5-Qt. Stand Mixer Only today $223.99

KitchenAid KSM150PSBU

     Choose from all the color options to find the one that best matches your style and personality. Important safeguard: Remove Flat Beater, Wire Whip or Dough Hook from Stand Mixer before washing.
    The power hub turns your stand mixer into a culinary center with more than 15 optional attachments available.
    5-Qt. stainless steel bowl with comfortable handle offers enough capacity to mix dough for 9 dozen cookies or 4 loaves of bread in a single batch.
    59-Point Planetary Mixing Action means 59 touchpoints per rotation around the bowl for thorough ingredient incorporation.
    The tilt-head design allows clear access to the bowl and attached beater or accessory so you can easily add ingredients for a recipe.
    Powerful enough for nearly any task or recipe, whether you’re stirring wet and dry ingredients together, kneading bread dough or whipping cream.
    Includes coated flat beater, coated dough hook, 6-wire whip and 1-piece pouring shield. The flat beater and dough hook are dishwasher-safe.

    325-watt mixer with 10 speeds; 5-quart stainless steel bowl
    Tilt-back head for easy access to mixture
    2-piece pouring shield with large chute for adding ingredients
    Includes flat beater, dough hook, and wire whip
    Measures 14 by 8-2/3 inches by 14 inches; 1-year warranty

Top Price $223.99

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Chocolate Thumbprints Cookies

INGREDIENTS 1/2 cup butter, softened 2/3 cup sugar 1 egg, separated 2 tablespoons milk 1 teaspoon vanilla extract 1 cup all-purpose flour 1/3 cup baking cocoa 1/4 teaspoon salt 1 cup finely chopped walnuts FILLING: 1/2 cup confectioners' sugar 1 tablespoon butter, softened 2 teaspoons milk 1/4 teaspoon vanilla extract 26 milk chocolate kisses PREPARATION 1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk, milk and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until or until easy to handle. 2. In a small bowl, whisk egg white until foamy. Shape dough into 1-in. balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Using a wooden spoon handle, make an indentation in center of each cookie. Bake at 350° for 10-12 minutes or until center is set. 3. For filling, combine the confectioners' sugar, bu...

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