and vanilla; increase to speed 4 and
beat until well blended, about 1 minute.
Add flour mixture to creamed mixture;
beat on speed 2 until well mixed. Add
oats in two additions; beat on speed 2
after each addition until well blended.
Add nuts and beat on speed 2 until just
blended. Add chocolate morsels, brickle
bits, M&M’s
®
, and raisins; continue to
beat on speed 2 until blended, about 30
to 40 seconds.
Drop by rounded tablespoons (1-1/2
tablespoons – may use an ice cream
scoop) onto the prepared baking
sheets, two inches apart. Bake in pre-
heated 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 (3-1/2 pounds cookie dough)
4
cups all-purpose flour
2
teaspoons baking soda
1/2
teaspoon salt
1/2
cup (1 stick) unsalted butter,
cut in 8 pieces
1/2
cup vegetable shortening
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 4, 1-1/2 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.
Using 1-1/2 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 bak-
ing sheet, 2-1/2 inches apart. Press
each ball gently with the bottom of a flat
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
Meringue Kisses
Light as a cloud, these little kisses are just
the thing when the sweet tooth bites.
Preparation: 15 – 20 minutes, plus baking and
resting times.
Makes 36
2
tablespoons butter, melted
4
tablespoons powdered sugar
4
large egg whites
1/8
teaspoon cream of tartar
3/4
cup granulated sugar
(superfine is best)
1
teaspoon vanilla or almond extract
2
ounces chopped semi-sweet or
bittersweet chocolate (1/8-inch chop)
Preheat oven to 225° F. Line 2 baking
sheets with parchment paper. Brush the
parchment lightly with the melted butter,
then dust with powdered sugar, shaking
off excess sugar.
Place the egg whites and cream of tar-
tar in a medium mixing bowl. Use the
chef’s whisk, and start mixing the egg
whites and cream of tartar on speed 1,
increasing gently to speed 7. Whip until
soft peaks form, 1-1/2 to 2 minutes
(depending on temperature of egg
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