Cuisinart HM-50 - Manual (Page 7)

Lemon-Lime Sugar Cookies
Cookies with a little zest!
Makes 50 cookies
4 cups unbleached, all-purpose flour
2 teaspoons baking soda
1 ⁄
2
teaspoon salt
1 ⁄
2
cup (1 stick) unsalted butter,
cut into 8 pieces
2 1 ⁄
2
cups granulated sugar, divided
1 ⁄
2
cup Lyle’s Golden Syrup ®
(may use light corn syrup)
2 large eggs
zest of 1 lemon (bitter white pith
removed), finely chopped
zest of 1 lime (bitter white pith
removed), finely chopped
1 teaspoon lemon extract
1 teaspoon lime extract
Preheat oven to 350°F. Line baking
sheets with parchment.
Place the flour, baking soda, and salt in a
medium bowl. Use Speed 1 to blend and
aerate, 20 seconds. Reserve.
Place the butter and 2 cups of the sugar
in a large bowl. Use Speed 1 to blend, 30
seconds. Cream until light and fluffy using
Speed 3, 1
1 ⁄
2
minutes. Add syrup, eggs,
and zests. Mix on Speed 2 for 30 to 40
seconds until smooth. Add extracts; mix
on Speed 2 for 30 seconds.
Using 1
1 ⁄
2
tablespoons of dough, shape
into round balls and dip in remaining
sugar to coat. (For ease, speed and
uniformity, use a number 40 ice cream
scoop.) Arrange balls on parchment-lined
baking sheet 2
1 ⁄
2
inches apart. Press each
ball gently with the bottom of a flat glass.
Bake in preheated oven for 10 to 12 min-
utes, until crackled and just beginning to
turn golden. Remove from oven, let cool
on baking sheet for 2 to 3 minutes, then
transfer to a wire rack to cool completely.
Store between sheets of waxed paper in
an airtight container.
Tip: To chop zest easily, place zest in
work bowl of a Cuisinart
® MiniPrep ®
Plus with 1 ⁄
4
cup of the sugar from the
recipe. Pulse on chop 10 to 15 times,
then process continuously until finely
chopped, 30 to 40 seconds.
Nutritional information per cookie:
Calories 116 (31% from fat) • carb. 19g
• pro. 1g • fat 15g • sat. fat 2g • chol. 13mg
• sod. 72mg • calc. 5mg • fiber 0g
Mocha Chocolate Chip Cookies
Serve these delicious cookies with ice cream
for a special dessert or with a glass of
milk for a late night snack.
Makes 3 1 ⁄
2
dozen cookies
1 1 ⁄
2
tablespoons instant coffee granules
1 tablespoon hot water
2 cups unbleached, all-purpose flour
1 1 ⁄
4
teaspoons baking soda
1 ⁄
4
teaspoon salt
1 cup butter, slightly softened
3 ⁄
4
cup firmly packed light brown sugar
3 ⁄
4
cup sugar
1 large egg
1 1 ⁄
4
teaspoons vanilla extract
1 1 ⁄
2
cups semisweet chocolate chips
1 cup chopped pecans, toasted
cooking spray
Preheat oven to 350°F. Combine instant
coffee granules and water in a small
bowl; reserve. Combine flour, soda and
salt in a small bowl; reserve.
In a large mixing bowl, cream butter and
sugars on Speed 3 until light and fluffy,
about 1 to 2 minutes. Add coffee/water
mixture, egg and vanilla; gradually
increase to Speed 4 and mix until well
blended, about 30 seconds.
Add flour mixture; mix on Speed 4 until
combined, about 30 seconds. Scrape
bowl with a spatula and continue mixing
until well blended, about 30 seconds.
Add chocolate chips and pecans; mix on
Speed 1 until just combined, about 20 to
30 seconds.
Spray baking sheets with cooking spray
or line with parchment paper. Drop by
rounded tablespoons, 2 inches apart,
onto baking sheets. Bake until golden,
about 10 to 12 minutes. Cool slightly
on baking sheet and then transfer to
a wire rack.
Nutrition information per cookie:
Calories 155 (50% from fat) • carb. 18g
• pro. 1g • fat 9g • sat. fat 9g • chol. 22mg
• sod. 52mg • calc. 8 mg • fiber 2g
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