Cuisinart HM-50DG, HM-50DR Lemon-Lime Sugar Cookies, Mocha Chocolate Chip Cookies, a wire rack

Lemon-Lime Sugar Cookies

Cookies with a little zest!

Makes 50 cookies

4cups unbleached, all-purpose flour

2 teaspoons baking soda

1⁄2 teaspoon salt

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

21⁄2 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, 11⁄2 minutes. Add syrup, eggs, and zests. Mix on Speed 2 for 30 to 40 seconds until smooth. Add extracts; mix on Speed 2 for 30 seconds.

Using 11⁄2 tablespoons of dough, shape into round balls and dip in remaining sugar to coat. (For ease, speed and uniformity, 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 oven for 10 to 12 min- utes, until crackled and just beginning to turn golden. Remove from oven, let cool on baking sheet for 2 to 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 of the sugar from the recipe. Pulse on chop 10 to 15 times, then process continuously until finely chopped, 30 to 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

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 unbleached, all-purpose flour

11⁄4 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

11⁄4 teaspoons vanilla extract

11⁄2 cups semisweet 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 3 until light and fluffy, about 1 to 2 minutes. Add coffee/water mixture, egg and vanilla; gradually increase to Speed 4 and mix until well blended, about 30 seconds.

Add flour mixture; mix on Speed 4 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 on Speed 1 until just combined, about 20 to 30 seconds.

Spray baking sheets with cooking spray or line with parchment paper. Drop by rounded tablespoons, 2 inches apart, onto baking sheets. Bake until golden, about 10 to 12 minutes. Cool slightly on baking sheet and then transfer to

a wire rack.

Nutrition information per cookie:

Calories 155 (50% from fat) • carb. 18g

•pro. 1g • fat 9g • sat. fat 9g • chol. 22mg

•sod. 52mg • calc. 8 mg • fiber 2g

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