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17
LEMON LIME SUGAR COOKIES
Makes about 3½ dozen cookies
3
2
⁄3 cups unbleached, all-purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
½ teaspoon ground cinnamon
1 cup unsalted butter, melted and
cooled to room temperature
1 cup granulated sugar
½ cup packed light brown sugar
2 teaspoons lemon zest
3 large eggs
½ tablespoon pure vanilla extract
½ tablespoon fresh lime juice
½ cup sanding sugar or
decorating sugar
1. Preheat oven to 325°F.
2. In a small bowl, combine the flour,
baking soda, salt and cinnamon. Insert
the mixing beaters into the Cuisinart
®
Hand Mixer. Mix on speed 1 for about 20
seconds, or until fully combined. Reserve.
3. Put the butter, sugars and zest in a
medium-large mixing bowl. Mix on speed
3 until light and very creamy, about 2
minutes, increasing to speed 4 halfway
through. Reduce to speed 3 and with the
mixer running, add the eggs, one at a
time. Mix until fully incorporated. Add the
vanilla and lime juice. Reduce to speed 2
and add the dry ingredients. Mix until just
combined. Cover bowl with plastic wrap
and chill for at least 40 minutes.
4. Using a 2-tablespoon scoop, measure
dough and place on an ungreased or
parchment-lined cookie sheet. Roll each
into a smooth ball and then dip into the
sanding sugar. Press down to slightly flat
-
ten and then sprinkle some more of the
sanding sugar on top.
5. Bake in preheated oven until lightly
golden, about 15 minutes. Cool on wire
rack. Repeat with remaining dough. It is
recommended to store the cookie dough
in the refrigerator until ready to use.
Nutritional information per cookie:
Calories 121 (37% from fat) • carb. 18g • pro. 2g
• fat 5g • sat. fat 3g • chol. 28mg • sod. 90mg
• calc. 3mg • fiber 1g
SNICKERDOODLES
A favorite of both the young and old,
these are sure to disappear quickly.
Makes about 3 dozen cookies
2¾ cups unbleached, all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon sea salt
1 cup unsalted butter, cubed and at
room temperature
1½ cups granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
½ cup cinnamon sugar
1. Preheat oven to 350°F.
2. In a small bowl, combine the flour, cream
of tartar, baking soda and salt. Insert the
mixing beaters into the Cuisinart
®
Hand
Mixer. Mix on speed 1 for about 20 sec-
onds, or until fully combined. Reserve.
3. Put the butter in a medium-large mixing
bowl. Mix on speed 3 until lightened,
about 1 minute. With the mixer still run-
ning, gradually add the sugar. Mix until
very creamy, about 2 minutes, increasing
to speed 4 halfway through. Reduce to
speed 3. With the mixer running, add the
eggs, one at a time and the vanilla. Mix
until fully incorporated. Reduce to speed
2 and add the dry ingredients. Mix until
just combined.
4. Using a 2-tablespoon scoop, measure
dough and place on an ungreased or
parchment-lined cookie sheet. Roll each
into a smooth ball and then dip into the
cinnamon sugar. Press down to slightly
flatten and then sprinkle some more of
the cinnamon sugar on top.
5. Bake in preheated oven until lightly gold-
en, about 10 to 15 minutes. Cool on wire
rack. Repeat with remaining dough. It is
recommended to store the cookie dough
in the refrigerator until ready to use.
Nutritional information per cookie:
Calories 123 (40% from fat) • carb. 17g • pro. 1g
• fat 5g • sat. fat 3g • chol. 25mg • sod. 56mg
• calc. 5mg • fiber 0g
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