Chewy Oatmeal Graham Cookies, Lemon Tea Loaf

a medium bowl. Use Speed 1 to blend and aerate, 20 seconds. Reserve.

Place the butter and 2 cups (500ml) of the sugar in a large bowl. Use Speed 1 to blend, 30 seconds. Cream until light and fluffy using Speed 3, 11⁄2 minutes.

Add syrup, eggs, and zests. Mix on Speed 2 for 30–40 seconds until smooth. Add extracts; mix on Speed 2 for 30 seconds. Add dry ingredients separately; mix on Speed 1 until each is incorporated.

Using 11⁄2 tablespoons (22 ml) 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 21⁄2 inches (6 cm) apart. Press each ball gently with the bottom of a flat glass. Bake in preheated 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 work bowl of a Cuisinart® MiniPrep® Plus with 1⁄4 cup (50 ml) 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.

Chewy Oatmeal Graham Cookies

These yummy cookies may just become your all-time favourites. They’re loaded with goodies and sure to wow family and friends.

Makes about 45 two-inch cookies

11⁄2 cups (375 ml) rolled oats (regular, not prepared)

11⁄2 cups (375 ml) all-purpose flour

1cup (250 ml) graham cracker crumbs

1teaspoon (5 ml) baking soda

1teaspoon (5 ml) cinnamon

1⁄2teaspoon (2 ml) ground ginger

1⁄2teaspoon (2 ml) salt

1cup (250 ml) unsalted butter, cut in 16 pieces, at room temperature

3⁄4cup (175 ml) granulated sugar

3⁄4cup (175 ml) brown sugar, packed

2large eggs

1teaspoon (5 ml) vanilla extract

1cup (250 ml) dried cranberries

1cup (250 ml) golden raisins

Preheat oven to 350° F (175°C). Line baking sheets with parchment or nonstick baking sheet liners.

In a small bowl, combine oats, flour, graham cracker crumbs, baking soda, cinnamon, ginger, and salt. Stir to blend; reserve.

Place the butter and both sugars in a large bowl. Insert the stainless steel beaters. Mix on Speed 1 until creamy, about 1 minute; scrape bowl. Mix on Speed 4 for 1 minute until creamed. Mix in eggs and vanilla on Speed 2, 30 seconds. Add the flour mixture in 2 additions, mixing on Speed 2. Add dried cranberries and raisins, mix on Speed 2 until combined, about 20 seconds.

Drop by rounded tablespoonfuls – about the size of a walnut, to prepared baking sheets. Bake for 9–11 minutes, or until set. Cool for 2 minutes on baking sheets, remove to wire racks to cool completely.

Nutritional information per cookie:

Calories 127 • carb. 17g • pro. 2g

•fat 5g • sat. fat 3g • chol. 20mg

•sod. 83mg • calc. 9mg • fiber 1g

Classic Snickerdoodles

An old-fashioned cookie with a

whimsical name.

Makes 48 cookies

23⁄4	cups (675 ml) all-purpose flour
2	teaspoons (10 ml) cream of tartar
1	teaspoon (5 ml) baking soda
1⁄4	teaspoon (1 ml) salt
1	cup (250 ml) unsalted butter,
	softened
11⁄2	cups (375 ml) sugar
2	eggs
1	teaspoon (5 ml) vanilla

Cinnamon Sugar Coating:

3 tablespoons (45 ml) sugar

2 to 4 teaspoons (10 - 20 ml) ground cinnamon

Combine flour, cream of tartar, baking soda and salt in a small bowl. Stir to blend; reserve.

Insert the stainless steel beaters. Place the butter and sugar in a medium bowl. Cream using Speed 2 until light and fluffy, about 1 minute. Add the eggs one at a time and beat on Speed 4 after each addition. Add the vanilla and continue beating on Speed 4 until well-blended, about 20 seconds.

Add the flour mixture to the creamed mixture in 2 additions; beat on Speed 2 after each addition until well-mixed, about 40 seconds. Cover with plastic wrap or waxed paper and refrigerate for at least 2 hours.

Stir together 3 tablespoons (45 ml) sugar and cinnamon in small bowl. Shape rounded tablespoonfuls of chilled dough into 1– inch (2.5 cm) balls; roll in sugar mixture. Place 2 inches (5 cm) apart onto prepared cookie sheets. Bake for 11–14 minutes or until edges are lightly browned. Cool on cookie sheet for 2–3 minutes; transfer to a rack to cool completely. Cool cookie sheets completely between batches.

Nutritional information per cookie:

Calories 87 (42% from fat) • carb. 12g • pro. 1g

•fat 4g • sat. fat 2g • chol. 19mg

•sod. 56mg • calc. 3mg • fiber 0g

Chocolate Chip Shortbread

These tender butter cookies

are great with tea.

Makes about 4 dozen cookies

1 cup (250 ml) unsalted butter, room temperature

3⁄4cup (175 ml) firmly packed brown sugar

11⁄2 teaspoons (7 ml) pure vanilla extract

2 cups (500 ml) all-purpose flour

1cup (250 ml) miniature semisweet chocolate chips

granulated sugar for garnish

Preheat oven to 350°F (175°C).

Insert the stainless steel beaters. Place the butter and brown sugar in a medium bowl. Cream butter and brown sugar, starting on Speed 1 and increasing the Speed to 3, for 3 minutes or until light and fluffy. Scrape bowl and beat in vanilla, 30 seconds. Sprinkle 1⁄2 of the flour over the top and mix on 1 until incorporated, about 20 seconds. Sprinkle the remaining flour and mix until a dough begins to form, about 45 seconds. Stir in chocolate chips using Speed 1.

Roll dough into 11⁄4-inch (3 cm) balls and place about 3 inches (7.5 cm) apart on ungreased cookie sheets. Using the bottom of a drinking glass which has been smeared with a little bit of butter, dip it in sugar, and flatten each cookie to about 3⁄8-inch (1 cm). Bake for about 12 minutes until cookies are just beginning brown on edges.

Cool on baking sheets for 2 minutes, then transfer to a rack to cool completely.

Nutritional information per cookie:

Calories 79 (57% from fat) • carb. 8g

•pro. 1g • fat 5g • sat. fat 3g • chol. 10mg

•sod. 1mg • calc. 5mg • fiber 0g

Lemon Tea Loaf

A tender moist cake – can also be made

into cupcakes.

Makes 1 loaf, sixteen 1⁄2-inch (1.5 cm) slices

3 cups (750 ml) all-purpose flour

2teaspoons (10 ml) baking powder

1⁄2teaspoon (2 ml) salt

2⁄3cup (160 ml) melted butter

2cups (500 ml) sugar

3⁄4cup (175 ml) lemon juice

1⁄4cup (50 ml) finely chopped lemon zest (zest of about 4 lemons)

4large eggs

1teaspoon (5 ml) pure vanilla extract

1cup (250 ml) whole milk yogurt

1⁄2cup (125 ml) confectioners’ sugar, sifted