Nutritional information per cookie:
Calories 165 (40% from fat) • carb. 23g
• prot. 2g • fat 7g • sat. fat 4g • chol. 18mg
• sod. 91mg • calc. 25mg • fiber 1g
Bits O’Brickle® is a registered trademark owned by the Hershey
Chocolate and Confectionery Group.
M&M’s® is a registered trademark owned by Mars, Inc.
Lemon-Lime Sugar Cookies
Cookies with a little “zest”!
Makes 50 cookies
4
cups all-purpose flour
2 teaspoons
baking
soda
1
⁄
2
teaspoon salt
1
⁄
2
cup (1 stick) unsalted butter,
cut in 8 pieces
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 3, 1
1
⁄
2
minutes.
Add syrup, eggs, and zests. Mix on
Speed 2 for 30–40 seconds until
smooth. Add extracts; mix on Speed
1 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
a number 40 ice cream scoop.) Arrange
balls on parchment-lined baking sheet
2
1
⁄
2
inches apart. Press each ball
gently with the bottom of a flat glass.
Bake in preheated 350°F oven for
10–12 minutes, until crackled and just
beginning to turn golden. Remove from
oven, let cool on baking sheet for 2–3
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
workbowl of a Cuisinart
®
MiniPrep Plus
with
1
⁄
4
cup of the sugar from the recipe.
Pulse on chop 10–15 times, then process
continuously until finely chopped,
30–40 seconds.
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
Cuisinart® is a registered trademark of Cuisinart, Stamford, CT.
Lyle’s Golden Syrup® is a registered trademark owned by Tate
and Lyle Industries Ltd.
Mocha Chocolate Chip Cookies
Serve these delicious cookies with ice cream
for a special dessert or with a glass of
milk for a late night snack.
Makes 3
1
⁄
2
dozen cookies
1
1
⁄
2
tablespoons instant coffee granules
1
tablespoon hot water
2
cups all-purpose flour
1
1
⁄
4
teaspoons baking soda
1
⁄
4
teaspoon salt
1
cup butter, slightly softened
3
⁄
4
cup firmly packed light brown sugar
3
⁄
4
cup sugar
1 large
egg
1
1
⁄
4
teaspoons vanilla extract
1
1
⁄
2
cups semi-sweet chocolate chips
1
cup chopped pecans, toasted
cooking spray
Preheat oven to 350°F. 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 2 until light
and fluffy, about 1–2 minutes.
Add coffee/water mixture, egg and
vanilla; and mix until well blended,
about 30 seconds.
Add flour mixture; mix on Speed 1 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
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