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.
Cookie 13
3.Using a large cookie scoop, place cookie dough balls onto the prepared baking sheet and put in the oven. Bake for 14-16 minutes or until the edges start to brown and cookies appear to be set. Let cool for a couple of minutes before transferring to wire racks to cool completely. Repeat with remaining cookie dough. Round Cookie Cans Size 1 - 6-11/16' dia. Size 2 - 7-3/16' dia. Size 3 - 8-1/8' or 7-7/8' dia. Size 5 - 9-7/8' dia. Install ipx protocol windows 7. Size 115 - 9-7/8' dia. Upright Round Cans Quart & 1/2 Quart 1/2 Gallon.
