citrus sugar cookiesCuisinart Original Recipe
The fresh flavors of lemon, lime and orange flavor these classic sugar cookies."
4 cups unbleached, all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
½ cup (1 stick) unsalted butter, room temperature, cut into 8 pieces
½ cup vegetable shortening (preferably non-hydrogenated)
2 cups granulated sugar plus extra for rolling
½ cup Lyle’s Golden Syrup™ (may use light corn syrup)
2 large eggs
1 teaspoon pure vanilla extract
zest of 1 lemon (bitter white pith removed), finely chopped
zest of 1 lime (bitter white pith removed), finely chopped
zest of 1 orange (bitter white pith removed), finely chopped
Preheat oven to 350°F. Line baking sheets with parchment.
Place the flour, baking soda, and salt in a medium bowl. Reserve.
Place the butter and shortening in the Cuisinart™ mixing bowl. Turn to speed 2 for about 10 seconds and then increase to speed 4 for an additional 10 seconds to cream the butter and shortening. Scrape bowl and paddle. Turn back to speed 2 and slowly add the 2 cups of sugar. Increase to speed 4 for about 30 seconds until the mixture is light and fluffy. Scrape the bowl and paddle. Turn to speed 2 and add the syrup. Add eggs one at a time with stand mixer running on speed 2, increasing to speed 4 for 15 seconds to incorporate each egg. Scrape bowl and paddle. Add the vanilla. Add the dry ingredients in 3 additions by pressing the Fold button to incorporate. Turn to speed 2 and add the zests. Increase to speed 3 and mix for an additional 15 to 20 seconds until smooth.
Using 1½ tablespoons of dough, shape into round balls and dip in remaining sugar to coat (you may use a #40 ice cream scoop). Arrange balls on a parchment-lined baking sheet 2½ inches apart. Press each ball gently with the bottom of a flat glass.
Bake in preheated 350°F 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.
ServingsMakes about 48 cookies
no nutrition information available
This recipe can be prepared using the following Cuisinart® products:
5.5 Quart Stand Mixer