7
ingredients; continue mixing on Speed 2
until well blended and evenly mixed.
4. Line baking pans with parchment paper.
Drop dough by rounded tablespoons, 2
inches apart, onto baking sheet and bake
until golden brown, about 10 to 12
minutes. Remove from baking sheet and
cool on wire rack.
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
Makes about 4 dozen cookies
4 cups unbleached, all-purpose flour
2 teaspoons baking soda
½ teaspoon kosher salt
4 tablespoons (½ cup) unsalted butter,
room temperature, cut into 8 pieces
2½ cups granulated sugar, divided
½ cup 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
1. Preheat oven to 350°F. Line baking sheets
with parchment paper.
2. Place the flour, baking soda, and salt in a
medium bowl. Use Speed 1 to blend for
20 seconds. Reserve.
3. Place the butter and 2 cups of the sugar
in a large bowl. Start on Speed 1 to mix
for 30 seconds. Then increase to Speed
3, to cream until light and fluffy, about 2
minutes. Gradually add remaining
ingredients on Speed 2, mixing until
smooth.
4. Scoop dough into 1½ tablespoons (about
the size of a golf ball) and dip in remaining
sugar to coat. Arrange dough balls on the
parchment lined baking sheet 2½ inches
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 beginning to turn golden.
5. 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
Mocha Chocolate Chip Cookies
Makes 3
1
⁄
2
dozen cookies
1½ tablespoons instant coffee granules
1
tablespoon hot water
2
cups unbleached, all-purpose flour
1½ teaspoons baking soda
¼
teaspoon kosher salt
1
cup butter, slightly softened
¾
cup light brown sugar, packed
¾
cup granulated sugar
1
large egg
1¼ teaspoons pure vanilla extract
1½ cups semisweet chocolate chips
1
cup chopped pecans, toasted
1. Preheat oven to 350°F. Combine instant
coffee granules and water in a small bowl;
reserve. Combine flour, baking soda and
kosher salt in a small bowl; reserve.
2. 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 extract; gradually
increase to Speed 4 and mix until well
blended, about 30 seconds.
3. 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. Add chocolate chips and
pecans; mix on Speed 1 until just
combined, about 20 to 30 seconds.
