Cuisinart HM-90S manual Lemon Lime Sugar Cookies, Snickerdoodles

LEMON LIME SUGAR COOKIES

Makes about 3½ dozen cookies

32⁄3	cups unbleached, all-purpose flour
1	teaspoon baking soda
1	teaspoon sea salt
½	teaspoon ground cinnamon
1	cup unsalted butter, melted and
	cooled to room temperature
1	cup granulated sugar

½cup packed light brown sugar

2 teaspoons lemon zest

3 large eggs

½tablespoon pure vanilla extract

½tablespoon fresh lime juice

½cup sanding sugar or decorating sugar

1.Preheat oven to 325°F.

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

3.Put the butter, sugars and zest in a medium-large mixing bowl. Mix on speed 3 until light and very creamy, about 2 minutes, increasing to speed 4 halfway through. Reduce to speed 3 and with the mixer running, add the eggs, one at a time. Mix until fully incorporated. Add the vanilla and lime juice. Reduce to speed 2 and add the dry ingredients. Mix until just combined. Cover bowl with plastic wrap and chill for at least 40 minutes.

4.Using a 2-tablespoon scoop, measure dough and place on an ungreased or parchment-lined cookie sheet. Roll each into a smooth ball and then dip into the sanding sugar. Press down to slightly flat- ten and then sprinkle some more of the sanding sugar on top.

5.Bake in preheated oven until lightly golden, about 15 minutes. Cool on wire rack. Repeat with remaining dough. It is recommended to store the cookie dough in the refrigerator until ready to use.

Nutritional information per cookie:

Calories 121 (37% from fat) • carb. 18g • pro. 2g

•fat 5g • sat. fat 3g • chol. 28mg • sod. 90mg

•calc. 3mg • fiber 1g

SNICKERDOODLES

A favorite of both the young and old, these are sure to disappear quickly.

Makes about 3 dozen cookies

2¾ cups unbleached, all-purpose flour

2teaspoons cream of tartar

1 teaspoon baking soda

¼ teaspoon sea salt

1 cup unsalted butter, cubed and at room temperature

1½ cups granulated sugar

2large eggs

1teaspoon pure vanilla extract

½ cup cinnamon sugar

1.Preheat oven to 350°F.

2.In a small bowl, combine the flour, cream of tartar, baking soda and salt. Insert the mixing beaters into the Cuisinart® Hand Mixer. Mix on speed 1 for about 20 sec- onds, or until fully combined. Reserve.

3.Put the butter in a medium-large mixing bowl. Mix on speed 3 until lightened, about 1 minute. With the mixer still run- ning, gradually add the sugar. Mix until very creamy, about 2 minutes, increasing to speed 4 halfway through. Reduce to speed 3. With the mixer running, add the eggs, one at a time and the vanilla. Mix until fully incorporated. Reduce to speed 2 and add the dry ingredients. Mix until just combined.

4.Using a 2-tablespoon scoop, measure dough and place on an ungreased or parchment-lined cookie sheet. Roll each into a smooth ball and then dip into the cinnamon sugar. Press down to slightly flatten and then sprinkle some more of the cinnamon sugar on top.

5.Bake in preheated oven until lightly gold- en, about 10 to 15 minutes. Cool on wire rack. Repeat with remaining dough. It is recommended to store the cookie dough in the refrigerator until ready to use.

Nutritional information per cookie:

Calories 123 (40% from fat) • carb. 17g • pro. 1g

•fat 5g • sat. fat 3g • chol. 25mg • sod. 56mg

•calc. 5mg • fiber 0g

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