Cuisinart HM-90S Manuale Utente

17

Makes about 3½ dozen cookies

1.  Preheat oven to 325°F. 

2.  

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. 

3.  

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. 

4.  

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 flat-
ten and then sprinkle some more of the 
sanding sugar on top. 

5.  

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.

A favorite of both the young and old, 

these are sure to disappear quickly.

Makes about 3 dozen cookies

1.  Preheat oven to 350°F. 

2.  

In a small bowl, combine the flour, cream 
of tartar, baking soda and salt. Insert the 
mixing beaters into the Cuisinart

®

 Hand 

Mixer. Mix on speed 1 for about 20 sec-
onds, or until fully combined. Reserve. 

3.  

Put the butter in a medium-large mixing 
bowl. Mix on speed 3 until lightened, 
about 1 minute. With the mixer still run-
ning, gradually add the sugar. Mix until 
very creamy, about 2 minutes, increasing 
to speed 4 halfway through. Reduce to 
speed 3. With the mixer running, add the 
eggs, one at a time and the vanilla. Mix 
until fully incorporated. Reduce to speed 
2 and add the dry ingredients. Mix until 
just combined. 

4.  

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 
cinnamon sugar. Press down to slightly 
flatten and then sprinkle some more of 
the cinnamon sugar on top. 

5.  

Bake in preheated oven until lightly gold-
en, about 10 to 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.