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milk and vanilla; increase to speed
3/Medium and beat until well blended,
about 1 minute.
Add flour mixture to creamed mixture in
two additions; beat on speed 2/Low
until well mixed. Add oats in 2
additions; beat on speed 2/Low after
each addition until well blended. Add
nuts and beat on speed 2/Low until just
blended. Add chocolate morsels,
brickle bits, M&Ms
®
, and raisins;
continue to beat on speed 2/Low until
blended, about 30 to 40 seconds.
Drop by rounded tablespoons (1½
tablespoons – may use a small ice
cream scoop) onto the prepared baking
sheets, two inches apart. Bake in
preheated 350°F oven until golden,
about 10 to 12 minutes. Cool on pan
for 2 to 3 minutes, then transfer to a
wire rack to cool completely.
Nutritional information per cookie:
Calories 165 (40% from fat) • carb. 23g
• pro. 2g • fat 7g • sat. fat 4g • chol. 18mg
• sod. 91mg • calc. 25mg • fiber 1g
Lemon Lime Sugar
Cookies
These old fashioned, crackly sugar cookies
are flavored with lemon and lime for a
refreshing change.
Preparation: 10–15 minutes, plus
baking time.
Makes 50 cookies (3½ pounds cookie
dough)
4 cups unbleached, all-purpose
flour
2 teaspoons baking soda
½ teaspoon salt
½ cup (1 stick) unsalted butter,
cut into 8 pieces
2½ cups granulated sugar, divided
½ 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/Low 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 5/High, 1½
minutes. Add syrup, eggs, and zests.
Mix on speed 3 for 30 to 40 seconds
until smooth. Add extracts; mix on
speed 2 for 30 seconds. Add flour
mixture to creamed mixture in two
additions; beat on Speed 2 until well
mixed.
Using 1½ tablespoons of dough, shape
into round balls and dip in remaining
sugar to coat. (For ease and speed,
use an ice cream scoop.) Arrange balls
on parchment lined baking sheet 2½
inches apart. Press each ball gently
with the flat bottom of a glass. Bake in
preheated 350°F oven for 10 to 12
minutes, 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.
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
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