Operating instructions

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The fresh flavours of lemon, lime and orange flavour these classic sugar cookies.
citrus
Sur ci
Preheat oven to 350°F (180°C). Line baking sheets with
parchment.
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 2 cups (500 ml) 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 (25 ml) 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 (6.5 cm) apart.
Press each ball gently with the bottom of a flat glass.
Bake in preheated 350°F (180°C) 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.
1 L 4 cups unbleached,
all-purpose flour
10 ml 2 teaspoons baking soda
2 ml ½ teaspoon salt
125 ml ½ cup (1 stick) unsalted
butter, at room temperature,
cut into 10 pieces
125 ml ½ cup vegetable shortening
(preferably non-hydrogenated)
500 ml 2 cups granulated sugar plus
¾ cup for rolling
125 ml ½ cup Lyle’s Golden Syrup
®
(may use light corn syrup)
2 large eggs
5 ml 1 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
Makes about 48 cookies