Recipe Booklet

6
MAPLE ORANGE BUTTER
Maple Orange Butter also makes a
great spread for pancakes, waffles,
biscuits or scones.
Makes
3
⁄4 cup
½ cup unsalted butter,
room temperature
2 tablespoons maple syrup
(not pancake or sugar syrup)
zest of 1 orange, finely chopped
Put the butter in to a medium bowl and mix
on speed 5 until light and fluffy, about 1 min-
ute. Add maple syrup and orange zest, beat
on speed 5 an additional minute until fluffy
and completely combined.
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DOUBLE CHOCOLATE GRAHAM
OAT COOKIES
Makes about 45 three-inch cookies
1 cup graham cracker crumbs
1 cup rolled oats (regular, not
quick cooking)
1
1
⁄2 cups unbleached, all-purpose flour
1 teaspoon baking soda
1
⁄2 teaspoon kosher salt
1 cup unsalted butter, cut into
16 pieces, at room temperature
3
⁄4 cup granulated sugar
3
⁄4 cup packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1
2
⁄3 cups (11-ounce package) semi-
sweet or milk chocolate morsels
Preheat oven to 350°F. Line baking sheets
with parchment paper or a nonstick baking
sheet liner.
In a small bowl, combine graham cracker
crumbs, oats, flour, baking soda, and salt.
Mix on speed 1 for 15 seconds; reserve.
Put the butter and both sugars in a large
bowl. Mix on speed 1 until creamy, about 45
to 60 seconds. Mix on speed 3 until creamed
and smooth, about 1 minute. Mix in eggs
and vanilla, 30 seconds on speed 2. Add the
flour mixture in 2 additions, mixing on speed
2. Add chocolate morsels, mix on speed 2
until combined, about 20 seconds.
Drop by rounded spoonfuls (2 tablespoons;
for ease you may use a #40 ice cream
scoop) onto prepared baking sheets. Bake
for 9 to 11 minutes, or until set. Cool for 2
minutes on baking sheets, then remove to
wire racks to cool completely.
Note: For a cookie with nuts, substitute half
or all of the chocolate morsels with chopped
nuts.
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LEMON WHITE CHOCOLATE
CHIP MACADAMIA NUT
COOKIES
Makes 40 cookies
2
1
⁄4 cups unbleached, all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 tablespoon finely grated lemon zest
(yellow only – no white)
3
⁄4 cup granulated sugar
1
⁄2 cup packed light brown sugar
1 cup unsalted butter, cut into
1
⁄2-inch
slices, at room temperature
2 large eggs, lightly beaten
1 teaspoon pure lemon extract
1
⁄2 teaspoon pure vanilla extract
2
⁄3 cup white chocolate chips
2
⁄3 cup chopped macadamia nuts,
toasted
Put flour, baking soda, salt and lemon zest
in a medium bowl. Mix using speed 1 for 15
seconds. Reserve. Preheat oven to 350°F.
Line baking sheets with parchment or non-
stick baking sheet liner.
Place granulated and brown sugars in a
medium bowl with butter. Cream using
speed 1 until light and fluffy, about 1
1
⁄2 min-
utes. Add eggs and extracts, cream for 30
seconds longer. Add flour mixture; mix on
speed 2 until combined, about 45 seconds.
Scrape the bowl. Add white chocolate chips
and macadamia nuts. Mix on speed 2 until
blended, about 30 seconds.