Lemon-Lime Sugar Cookies - 50 Cookies

• 4 cups all-purpose flour 
• 2 teaspoons baking soda 
• 1⁄2 teaspoon salt 
• 1⁄2 cup (1 stick) unsalted butter, cut in 8 pieces 
• 2 1⁄2 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

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

1. Preheat oven to 350°F. 
2. 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. 
3. 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. 
4. Add syrup, eggs, and zests. Mix on Speed 2 for 30–40 seconds until smooth. Add extracts; mix on Speed 1 for 30 seconds. 
5. 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 2 1⁄2 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.