apart, onto baking sheet and bake until
golden brown, about 10 to 12 minutes.
Remove from baking sheet and cool on
wire rack.
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Lemon-Lime Sugar Cookies
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Makes 50 cookies.
4
cups (1 L) unbleached, all-purpose
flour
2
teaspoons (10 ml) baking soda
1
⁄
2
teaspoon (2 ml) salt
1
⁄
2
cup [125 ml (1 stick)] unsalted
butter, cut into 8 pieces
2
1
⁄
2
cups (625 ml) granulated sugar,
divided
1
⁄
2
cup (125 ml) 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 (5 ml) lemon extract
1
teaspoon (5 ml) lime extract
Preheat oven to 350°F (175°C). 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 (500 ml) 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 to 40 seconds until smooth. Add
extracts; mix on Speed 2 for 30 seconds.
Using 1
1
⁄
2
tablespoons (25 ml) of dough,
shape into round balls and dip in remain-
ing sugar to coat. (For ease, speed and
uniformity, use a # 40 ice cream scoop.)
Arrange balls on parchment-lined baking
sheet 2
1
⁄
2
inches (6.25 cm) apart. Press
each ball gently with the bottom of a flat
glass. Bake in preheated oven for 10 to
12 minutes, until crackled and just begin-
ning 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.
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 to 15 times,
then process continuously until finely
chopped, 30 to 40 seconds.
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Mocha Chocolate Chip Cookies
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Makes 3
1
⁄
2
dozen cookies.
1
1
⁄
2
tablespoons (25 ml) instant coffee
granules
1
tablespoon (15 ml) hot water
2
cups (500 ml) unbleached,
all-purpose flour
1
1
⁄
4
teaspoons (6.25 ml) baking soda
1
⁄
4
teaspoon (1 ml) salt
1
cup (250 ml) butter, slightly softened
3
⁄
4
cup (175 ml) firmly packed light
brown sugar
3
⁄
4
cup (175 ml) sugar
1
large egg
1
1
⁄
4
teaspoons (6.25 ml) vanilla extract
2½
cups (625 ml) semisweet chocolate
chips
1
cup (250 ml) chopped pecans,
toasted
cooking
spray
Preheat oven to 350°F (175°C). 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 to 2 minutes. Add coffee/water
mixture, egg and vanilla; gradually
increase to Speed 4 and mix until well
blended, about 30 seconds.
7
