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16
ORANGE SHORTBREAD
Makes about 125 one-inch sandwich cookies
¾ cup unsalted butter, room
temperature and cut into cubes
½ cup confectioners’ sugar, sifted
1¼ teaspoons orange zest
½ tablespoon pure vanilla extract
1
2
⁄3 cups unbleached, all-purpose flour
plus more for dusting
¼ teaspoon sea salt
1. Preheat oven to 350˚F. Line two baking
sheets with parchment paper.
2. Put butter in a large mixing bowl. Insert
the mixing beaters into the Cuisinart
®
Hand Mixer. Mix on speeds 1 to 4 until
creamy. Turn to speed 1 and add the
confectioners’ sugar and zest. Once
combined add the vanilla and mix until
combined.
3. Reduce to speed 2 and add the flour and
salt. Mix until fully combined, about 40 to
45 seconds.
4. Divide dough in half and wrap each well
in plastic wrap. Chill for at least two
hours.
5. Lightly flour work surface. Roll each
dough out to ¼-inch thick. Cut into
desired shapes and place on prepared
pans.
6. Bake in preheated oven until lightly
browned around the edges, about 20
minutes.
Nutritional information per cookie:
Calories 17 (56% from fat) • carb. 2g • pro. 0g
• fat 1g • sat. fat 1g • chol. 3mg • sod. 4mg
• calc. 0mg • fiber 0g
CHOCOLATE CHUNK COOKIES
The chunks of bittersweet chocolate make
these crispy cookies quite decadent.
Makes about 3 dozen cookies
1½ cups unbleached, all-purpose flour
1 cup cake flour, not self-rising
½ teaspoon baking soda
2 teaspoons sea salt
¾ cup unsalted butter, melted and
cooled to room temperature
½ cup granulated sugar
1½ cups packed light brown sugar
2 large eggs, room temperature
1½ teaspoons pure vanilla extract
10 ounces bittersweet (or semisweet)
chocolate, broken into ½-inch
pieces (about 2¼ cups)
1 cup walnuts, toasted and chopped
1. Preheat oven to 350°F.
2. In a small bowl, combine the flours,
baking soda, and salt. Insert the mixing
beaters into the Cuisinart
®
Hand Mixer.
Mix on speed 1 until just combined,
about 20 seconds. Reserve.
3. Put the butter and sugars in a medium-
large mixing bowl. Mix on speed 3 until
light, about 2 minutes, increasing to
speed 4 halfway through. With the mixer
running, add the eggs, one at a time. Mix
until fully incorporated, about 2 minutes.
Add the vanilla. Reduce to speed 3 and
add the dry ingredients. Once almost fully
combined, add the chips and nuts.
4. Using a 2-tablespoon scoop, measure
dough and place on an ungreased or
parchment-lined cookie sheet. Bake in
preheated oven until lightly golden, about
12 to 15 minutes. Cool on wire rack.
Repeat with remaining dough. It is rec-
ommended to store the cookie dough in
the refrigerator until ready to use.
Nutritional information per cookie:
Calories 170 (47% from fat) • carb. 22g • pro. 2g
• fat 9g • sat. fat 4g • chol. 22mg • sod. 151mg
• calc. 5mg • fiber 1g
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