Delicious Inventions: Introducing the KitchenAid Pro Line Series
Elegant lines and state-of-the-art features define KitchenAid’s new game-changing collection.
A beautiful and functional kitchen is a simple aspiration. The new Pro Line Series appliances from KitchenAid inspire new ideas with first-ever features in the industry, that better how you blend, brew, boil and bake.
The Iconic Mixer, Powered Up
Advanced computerized controls, all-metal gears and the largest capacity bowl of any KitchenAid Mixer, the Pro Line Series is the new gold standard for home baking. Bonus: It’s a statement gift that can be used right away. Try it with the KitchenAid sugar cookie recipe below.
The Multi-Tasking Barista
The KitchenAid Pro Line Series Espresso Maker featuring Dual Independent Boilers allows you to make espresso and steam milk at the same time.
With smart features like Auto Keep Warm and the “A Little Longer” button, KitchenAid has managed to improve upon one of the most basic kitchen essentials.
Hands-Free, Adjustable Chopping
The Pro Line Series 16-Cup Food Processor introduces two first-ever features: It is the first commercial-style hands-free chopper available for the home cook, and it also offers ExactSlice, an external blade control that adjusts the width of the slice without switching blades.
Recipe for Sugar Cookies
Makes 3 dozen 2 1/2″ cookies
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Sift flour, baking powder, and salt. Set aside. Place the butter and sugar in the bowl of the KitchenAid Stand Mixer and beat until light in colour. Add the egg and milk. Beat to combine. Put the Stand Mixer on low speed, gradually adding flour, and beat until the mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours with the cookie sheet.
Preheat the oven to 375° F.
Cover the surface where you’ll roll out the dough with powdered sugar. Cover the rolling pin with powdered sugar and roll out the dough.
Move the dough around and check underneath frequently to make sure it’s not sticking. If the dough has warmed during rolling, place the cold cookie sheet on top for 10 minutes to chill.
Cut into your desired shape and place at least 1″ apart on greased baking sheet, parchment or silicone baking mat. Bake for 7 to 9 minutes or until the cookies are just beginning to turn brown around the edges, rotating the cookie sheet halfway through baking time.
Let sit on the baking sheet for 2 minutes after removal from the oven and then move to a wire rack to cool. Serve warm or at room temperature. Store in an airtight container for up to 1 week.
Recipe courtesy of KitchenAid.
Photography by David Pike.