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Cinnamon Sugar Coating:
3 tablespoons (45 ml) sugar
2 to 4 teaspoons (10 - 20 ml) ground
cinnamon
Combine flour, cream of tartar, baking
soda and salt in a small bowl. Stir to
blend; reserve.
Insert the stainless steel beaters. Place
the butter and sugar in a medium bowl.
Cream using Speed 2 until light and
fluffy, about 1 minute. Add the eggs
one at a time and beat on Speed 4 after
each addition. Add the vanilla and
continue beating on Speed 4 until
well-blended, about 20 seconds.
Add the flour mixture to the creamed
mixture in 2 additions; beat on Speed
2 after each addition until well-mixed,
about 40 seconds. Cover with plastic
wrap or waxed paper and refrigerate
for at least 2 hours.
Stir together 3 tablespoons (45 ml)
sugar and cinnamon in small bowl.
Shape rounded tablespoonfuls of chilled
dough into 1–inch (2.5 cm) balls; roll in
sugar mixture. Place 2 inches (5 cm)
apart onto prepared cookie sheets.
Bake for 11–14 minutes or until edges
are lightly browned. Cool on cookie
sheet for 2–3 minutes; transfer to a
rack to cool completely. Cool cookie
sheets completely between batches.
Nutritional information per cookie:
Calories 87 (42% from fat) • carb. 12g • pro. 1g
• fat 4g • sat. fat 2g • chol. 19mg
• sod. 56mg • calc. 3mg • fiber 0g
Chocolate Chip Shortbread
These tender butter cookies
are great with tea.
Makes about 4 dozen cookies
1 cup (250 ml) unsalted butter,
room temperature
3
⁄4 cup (175 ml) firmly packed brown
sugar
1
1
⁄2 teaspoons (7 ml) pure vanilla extract
2 cups (500 ml) all-purpose flour
1 cup (250 ml) miniature semisweet
chocolate chips
granulated sugar for garnish
Preheat oven to 350°F (175°C).
Insert the stainless steel beaters. Place
the butter and brown sugar in a medium
bowl. Cream butter and brown sugar,
starting on Speed 1 and increasing the
Speed to 3, for 3 minutes or until light
and fluffy. Scrape bowl and beat in
vanilla, 30 seconds. Sprinkle
1
⁄2 of the
flour over the top and mix on 1 until
incorporated, about 20 seconds.
Sprinkle the remaining flour and mix
until a dough begins to form, about 45
seconds. Stir in chocolate chips using
Speed 1.
Roll dough into 1
1
⁄4-inch (3 cm) balls and
place about 3 inches (7.5 cm) apart on
ungreased cookie sheets. Using the
bottom of a drinking glass which has
been smeared with a little bit of butter,
dip it in sugar, and flatten each cookie
to about
3
⁄8-inch (1 cm). Bake for about
12 minutes until cookies are just
beginning brown on edges.
Cool on baking sheets for 2 minutes,
then transfer to a rack to cool completely.
Nutritional information per cookie:
Calories 79 (57% from fat) • carb. 8g
• pro. 1g • fat 5g • sat. fat 3g • chol. 10mg
• sod. 1mg • calc. 5mg • fiber 0g
Lemon Tea Loaf
Atender moist cake – can also be made
into cupcakes.
Makes 1 loaf, sixteen
1
⁄2-inch (1.5 cm) slices
3 cups (750 ml) all-purpose flour
2 teaspoons (10 ml) baking powder
1
⁄2 teaspoon (2 ml) salt
2
⁄3 cup (160 ml) melted butter
2 cups (500 ml) sugar
3
⁄4 cup (175 ml) lemon juice
1
⁄4 cup (50 ml) finely chopped lemon
zest (zest of about 4 lemons)
4 large eggs
1 teaspoon (5 ml) pure vanilla extract
1 cup (250 ml) whole milk yogurt
1
⁄2 cup (125 ml) confectioners’sugar,
sifted
9
a medium bowl. Use Speed 1 to blend
and aerate, 20 seconds. Reserve.
Place the butter and 2 cups (500ml) 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. Add dry ingredients
separately; mix on Speed 1 until each
is incorporated.
Using 1
1
⁄2 tablespoons (22 ml) 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 (6 cm)
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
golden. Remove from oven, let cool
on baking 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 (50 ml) 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.
Chewy Oatmeal Graham Cookies
These yummy cookies may just become
your all-time favourites. They’re loaded with
goodies and sure to wow family and friends.
Makes about 45 two-inch cookies
1
1
⁄2 cups (375 ml) rolled oats
(regular, not prepared)
1
1
⁄2 cups (375 ml) all-purpose flour
1 cup (250 ml) graham cracker crumbs
1 teaspoon (5 ml) baking soda
1 teaspoon (5 ml) cinnamon
1
⁄2 teaspoon (2 ml) ground ginger
1
⁄2 teaspoon (2 ml) salt
1 cup (250 ml) unsalted butter, cut in
16 pieces, at room temperature
3
⁄4 cup (175 ml) granulated sugar
3
⁄4 cup (175 ml) brown sugar, packed
2 large eggs
1 teaspoon (5 ml) vanilla extract
1 cup (250 ml) dried cranberries
1 cup (250 ml) golden raisins
Preheat oven to 350° F (175°C). Line
baking sheets with parchment or
nonstick baking sheet liners.
In a small bowl, combine oats, flour,
graham cracker crumbs, baking soda,
cinnamon, ginger, and salt. Stir to
blend; reserve.
Place the butter and both sugars in a
large bowl. Insert the stainless steel
beaters. Mix on Speed 1 until creamy,
about 1 minute; scrape bowl. Mix on
Speed 4 for 1 minute until creamed.
Mix in eggs and vanilla on Speed 2, 30
seconds. Add the flour mixture in 2
additions, mixing on Speed 2. Add dried
cranberries and raisins, mix on Speed 2
until combined, about 20 seconds.
Drop by rounded tablespoonfuls – about
the size of a walnut, to prepared baking
sheets. Bake for 9–11 minutes, or until
set. Cool for 2 minutes on baking
sheets, remove to wire racks to cool
completely.
Nutritional information per cookie:
Calories 127 • carb. 17g • pro. 2g
• fat 5g • sat. fat 3g • chol. 20mg
• sod. 83mg • calc. 9mg • fiber 1g
Classic Snickerdoodles
An old-fashioned cookie with a
whimsical name.
Makes 48 cookies
2
3
⁄4 cups (675 ml) all-purpose flour
2 teaspoons (10 ml) cream of tartar
1 teaspoon (5 ml) baking soda
1
⁄4 teaspoon (1 ml) salt
1 cup (250 ml) unsalted butter,
softened
1
1
⁄2 cups (375 ml) sugar
2 eggs
1 teaspoon (5 ml) vanilla
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Bilingual ibrec 10/26/04 5:47 PM Page 8