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scoop) onto prepared baking sheets. Bake
for 9 to 11 minutes, or until set. Cool for 2
minutes on baking sheets, then remove to
wire racks to cool completely.
Note: For a cookie with nuts, substitute
half or all of the chocolate morsels with
chopped nuts.
Nutritional information per cookie:
Calories 154 (42% from fat) • carb. 21g • pro. 2g
• fat 7g • sat. fat 4g • chol. 20mg • sod. 134mg
• calc. 37mg • fiber 1g
LEMON WHITE
CHOCOLATE CHIP
MACADAMIA NUT COOKIES
Makes 40 cookies
(using 2-tablespoon scoop)
2
1
⁄4 cups unbleached, all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon finely grated lemon
zest (yellow only – no white)
3
⁄4 cup granulated sugar
1
⁄2 cup packed brown sugar
1 cup unsalted butter, cut into
1
⁄2-inch slices, at room temperature
2 large eggs, lightly beaten
1 teaspoon pure lemon extract
1
⁄2 teaspoon pure vanilla extract
2
⁄3 cup white chocolate chips
2
⁄3 cup chopped toasted macadamia
nuts
Place flour, baking soda, salt and lemon
zest in a medium bowl. Mix using Speed
1 for 15 seconds. Reserve. Preheat
oven to 350°F. Line baking sheets with
parchment or nonstick baking liner.
Place granulated and brown sugars in a
medium bowl with butter. Cream using
Speed 1 until light and fluffy, about 1
1
⁄2
minutes. Add eggs and extracts, cream for
30 seconds longer. Add flour mixture; mix
on Speed 2 until combined, about 45 sec-
onds. Scrape the bowl. Add white choco-
late chips and macadamia nuts. Mix on
Speed 2 until blended, about 30 seconds.
Drop dough by rounded spoonfuls (about
2 tablespoons each – #40 ice cream
scoop) onto prepared baking sheets, about
3 inches apart. Bake for 15 to 16 minutes
until golden. Let cool on baking sheets
for 2 to 3 minutes, then transfer to a wire
rack to cool completely. Store in an airtight
container.
Nutritional information per cookie:
Calories 143 (56% from fat) • carb. 15g • pro. 2g
• fat 9g • sat. fat 4g • chol. 24mg • sod. 95mg
• calc. 19mg • fiber 1g
CHOCOLATE CHIP
SHORTBREAD COOKIES
Makes about 4 dozen cookies
1 cup unsalted butter, room
temperature
3
⁄4 cup brown sugar, packed
1
1
⁄2 teaspoons pure vanilla extract
2 cups unbleached, all-purpose flour
1 cup miniature semisweet
chocolate chips
granulated sugar for garnish
Preheat oven to 350ºF.
Starting on Speed 1, cream butter and
brown sugar for about 30 seconds.
Increase to Speed 3 and mix for 3 minutes
or until light and fluffy. Scrape bowl and
beat in vanilla, about 30 seconds. Sprinkle
1
⁄2 of the flour over the top and beat on 1
until mixed in, about 20 seconds. Sprinkle
the remaining flour and beat until a dough
begins to form, about 45 seconds. Using
Speed 1, stir in chocolate chips.
Roll dough into 1
1
⁄4-inch balls and place
about 3 inches 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. Bake in
preheated 350°F oven for about 12
minutes until cookies are just beginning
brown on edges.
Cool on baking sheets for 2 minutes, then
transfer to a wire rack to cool completely.
Store in an airtight container.
Nutritional information per cookie:
Calories 79 (57% from fat) • carb. 8g • pro. 1g
• fat 5g • sat. fat 3g • chol. 10mg • sod. 1mg
• calc. 4mg • fiber 0g
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