Makes about 3½ dozen cookies
3 2⁄3 cups unbleached, all-purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
½ teaspoon ground cinnamon
1 cup unsalted butter, melted and cooled to room temperature
1 cup granulated sugar
½ cup packed light brown sugar
2 teaspoons lemon zest
3 large eggs
½ tablespoon pure vanilla extract
½ tablespoon fresh lime juice
½ cup sanding sugar or decorating sugar
Nutritional information per cookie: Calories 121 (37% from fat) • carb. 18g • pro. 2g • fat 5g • sat. fat 3g • chol. 28mg • sod. 90mg • calc. 3mg • fiber 1g
1. Preheat oven to 325°F. In a small bowl, combine the flour, baking soda, salt and cinnamon. Insert the mixing beaters into the Cuisinart® Hand Mixer. Mix on speed 1 for about 20 seconds, or until fully combined. Reserve.
2. Put the butter, sugars and zest in a medium-large mixing bowl. Mix on speed 3 until light and very creamy, about 2 minutes, increasing to speed 4 halfway through. Reduce to speed 3 and with the mixer running, add the eggs, one at a time. Mix until fully incorporated. Add the vanilla and lime juice. Reduce to speed 2 and add the dry ingredients. Mix until just combined. Cover bowl with plastic wrap and chill for at least 40 minutes.
3. Using a 2-tablespoon scoop, measure dough and place on an ungreased or parchment-lined cookie sheet. Roll each into a smooth ball and then dip into the sanding sugar. Press down to slightly flatten and then sprinkle some more of the sanding sugar on top.
4. Bake in preheated oven until lightly golden, about 15 minutes. Cool on wire rack. Repeat with remaining dough. It is recommended to store the cookie dough in the refrigerator until ready to use.