Orange Shortbread, Chocolate Chunk Cookies

ORANGE SHORTBREAD

Makes about 125 one-inch sandwich cookies

¾cup unsalted butter, room temperature and cut into cubes

½cup confectioners’ sugar, sifted 1¼ teaspoons orange zest

½tablespoon pure vanilla extract

12⁄3 cups unbleached, all-purpose flour plus more for dusting

¼teaspoon sea salt

1.Preheat oven to 350˚F. Line two baking sheets with parchment paper.

2.Put butter in a large mixing bowl. Insert the mixing beaters into the Cuisinart® Hand Mixer. Mix on speeds 1 to 4 until creamy. Turn to speed 1 and add the confectioners’ sugar and zest. Once combined add the vanilla and mix until combined.

3.Reduce to speed 2 and add the flour and salt. Mix until fully combined, about 40 to 45 seconds.

4.Divide dough in half and wrap each well in plastic wrap. Chill for at least two hours.

5.Lightly flour work surface. Roll each dough out to ¼-inch thick. Cut into desired shapes and place on prepared pans.

6.Bake in preheated oven until lightly browned around the edges, about 20 minutes.

Nutritional information per cookie:

Calories 17 (56% from fat) • carb. 2g • pro. 0g

•fat 1g • sat. fat 1g • chol. 3mg • sod. 4mg

•calc. 0mg • fiber 0g

CHOCOLATE CHUNK COOKIES

The chunks of bittersweet chocolate make

these crispy cookies quite decadent.

Makes about 3 dozen cookies

1½ cups unbleached, all-purpose flour

1cup cake flour, not self-rising

½ teaspoon baking soda

2 teaspoons sea salt

¾ cup unsalted butter, melted and cooled to room temperature

½ cup granulated sugar

1½ cups packed light brown sugar

2 large eggs, room temperature 1½ teaspoons pure vanilla extract

10 ounces bittersweet (or semisweet) chocolate, broken into ½-inch pieces (about 2¼ cups)

1cup walnuts, toasted and chopped

1.Preheat oven to 350°F.

2.In a small bowl, combine the flours, baking soda, and salt. Insert the mixing beaters into the Cuisinart® Hand Mixer. Mix on speed 1 until just combined, about 20 seconds. Reserve.

3.Put the butter and sugars in a medium- large mixing bowl. Mix on speed 3 until light, about 2 minutes, increasing to speed 4 halfway through. With the mixer running, add the eggs, one at a time. Mix until fully incorporated, about 2 minutes. Add the vanilla. Reduce to speed 1 and add the dry ingredients. Once almost fully combined, add the chips and nuts.

4.Using a 2-tablespoon scoop, measure dough and place on an ungreased or parchment-lined cookie sheet. Bake in preheated oven until lightly golden, about 12 to 15 minutes. Cool on wire rack. Repeat with remaining dough. It is rec- ommended to store the cookie dough in the refrigerator until ready to use.

Nutritional information per cookie:

Calories 170 (47% from fat) • carb. 22g • pro. 2g

•fat 9g • sat. fat 4g • chol. 22mg • sod. 151mg

•calc. 5mg • fiber 1g