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RECIPES/Desserts

The fresh flavors of lemon, lime and orange flavor these classic sugar cookies.

Citrus Sugar Cookies
INGREDIENTS

6          cups unbleached, all-purpose flour


1          tablespoon baking soda


¾         teaspoon salt


¾         cup unsalted butter, at room temperature, cut into 12 pieces


¾         cup vegetable shortening (preferably non-hydrogenated)


3          cups granulated sugar plus ¾ cup for rolling


¾         cup Lyle’s Golden Syrup® (may use light corn syrup)


3          large eggs


1½       teaspoons pure vanilla extract


           zest of 2 lemons (bitter white pith removed), finely chopped


           zest of 2 limes (bitter white pith removed), finely chopped


           zest of 2 oranges (bitter white pith removed), finely chopped

Instructions

Place the flour, baking soda, and salt in a medium bowl. Reserve.


Place the butter and shortening in the Cuisinart™ mixing bowl. Insert the flat mixing paddle. 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 speed back to 2 and slowly add the 3 cups of sugar, increasing 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 the 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, pushing the Fold button to incorporate. Finally, with the stand mixer running on speed 2, add the zests. Mix on speed 3 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 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.

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RECIPE FACTS

Servings: Makes about 60 cookies

Nutritional information per serving

No nutrition information available

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