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Nutritional information per cookie:
Calories 165 (40% from fat) • carb. 23g
• prot. 2g • fat 7g • sat. fat 4g • chol. 18mg
• sod. 91mg • calc. 25mg • fiber 1g
Bits O’Brickle
®
is a registered trademark owned by the Hershey
Chocolate and Confectionery Corp.
M&M’s
®
is a registered trademark owned by Mars, Inc.
Lemon-Lime Sugar Cookies
Cookies with a little “zest”!
Makes 50 cookies
4 cups all-purpose flour
2 teaspoons baking soda
1
⁄2 teaspoon salt
1
⁄2 cup (1 stick) unsalted butter,
cut in 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 30–40 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 and speed, 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 10–12 minutes, until
crackled and just beginning to turn gold-
en. Remove from oven, let cool on bak-
ing sheet for 2–3 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 10–15 times,
then process continuously until finely
chopped, 30–40 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
Cuisinart
®
is a registered trademark of Cuisinart, Stamford, CT.
Lyle’s Golden Syrup
®
is a registered trademark owned by
Tate & Lyle Industries Ltd.
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 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 semi-sweet 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 1–2 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.
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