Cuisinart CHM-3 manual Lemon-Lime Sugar Cookies, Mocha Chocolate Chip Cookies, Makes 50 cookies

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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

4cups all-purpose flour

2teaspoons baking soda 1⁄2 teaspoon salt

1⁄2 cup (1 stick) unsalted butter, cut in 8 pieces

21⁄2 cups granulated sugar, divided

1⁄2 cup Lyle’s Golden Syrup® (may use light corn syrup)

2large eggs

zest of 1 lemon (bitter white pith removed), finely chopped

zest of 1 lime (bitter white pith removed), finely chopped

1teaspoon lemon extract

1teaspoon 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, 11⁄2 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 11⁄2 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 21⁄2 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 31⁄2 dozen cookies

11⁄2 tablespoons instant coffee granules

1tablespoon hot water

2cups all-purpose flour

11⁄4 teaspoons baking soda

1⁄4teaspoon salt

1cup butter, slightly softened

3⁄4cup firmly packed light brown sugar

3⁄4cup sugar

1large egg

11⁄4 teaspoons vanilla extract

11⁄2 cups semi-sweet chocolate chips

1cup 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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