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 5, 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. Add flour mixture to
creamed mixture in two additions; beat
on Speed 2 until well mixed.
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
baking sheet 2-1/2 inches apart. Press
each ball gently with the flat bottom
of a 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
1
tablespoon butter, melted
2
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. Start mix-
ing the egg whites and cream of tartar
on speed 1/Low, increasing gently to
speed 5/High. Whip until soft peaks
form, 1-1/2 to 2 minutes (depending on
temperature of egg whites). Sprinkle
sugar 1 tablespoon at a time over egg
whites and beat on speed 5/High after
each addition, until stiff peaks form and
mixture is shiny but not dry, about 4
minutes total. Add the vanilla and beat
on speed 1/Low to blend in, 10 seconds.
Using a clean rubber spatula, fold in
chopped chocolate. Drop by rounded
tablespoons onto prepared baking
sheets, or gently place meringue mix-
ture in a large pastry bag fitted with a
3/8-inch plain tip and pipe out “kisses”.
Bake in preheated oven for 1-1/2 hours;
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