Cuisinart HM-50 HM-50 Manual - Page 7

Lemon-Lime Sugar Cookies Cookies with a little zest! Makes 50 cookies 4 cups 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 minutes, 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 1 tablespoon hot water 2 cups 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 1 cup 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 7