Lemon Lime Sugar Cookies - 4 Dozen

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

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

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, shortening, and 2 cups of the sugar in a large bowl. Use speed 1 to blend, 30 seconds. Cream until light and fluffy using speed 4, 11⁄2 minutes. Add syrup, eggs, and zests. Mix on speed 3 for 30 to 40 seconds until smooth. Add extracts; mix on speed 2 for 30 seconds. Using 11⁄2 tablespoons of dough for each cookie, shape into round balls and dip in remaining sugar to coat. (For ease and speed, use an 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 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.