White Chocolate Lemon Cookies |
|
 |
Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 16 |
|
Tish Boyle Ingredients:
7 ounces good-quality white chocolate, coarsely chopped |
1/2 cup sliced unblanched almonds |
2 cups all-purpose flour |
1/4 teaspoon baking soda |
1/2 teaspoon salt |
1 cup unsalted butter, softened |
1/2 cup sugar |
1/2 cup firmly packed light brown sugar |
2 large eggs |
1 tablespoon finely grated lemon zest |
1/2 teaspoon vanilla extract |
Directions:
1. Make the dough: add white chocolate to the bowl of a food processor; pulse until it is in small pieces.
2. Add in the almonds; process for a few seconds more, until the chocolate is finely chopped and the almonds are broken up; set aside.
3. In a bowl, gently whisk the flour, baking soda, and salt; set aside.
4. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until creamy.
5. Gradually add the sugars and beat until light and fluffy, about 2 minutes.
6. Add the eggs in one at a time, beating well after each addition and scraping down sides of bowl as needed.
7. Beat in the lemon zest and vanilla extract.
8. At low speed, add the white chocolate-almond mixture and mix just for a few seconds.
9. Add the flour mixture in three batches, mixing just until combined.
10. Scrape the dough out onto a large piece of plastic wrap and shape it into a rough dish (the dough will be quite sticky).
11. Wrap the dough in the plastic wrap and refrigerate for 1 1/2 hours or until firm enough to shape.
12. Divide the dough in half; on a floured work surface, shape each piece into a 12-inch log about 1 1/4 inches in diameter.
13. Wrap each log in plastic wrap and refrigerate at least 2 hours until firm.
14. Slice and Bake: position oven rack in the center of oven; preheat oven to 350°; line two baking sheets with parchment paper.
15. Unwrap one of the logs; slice the log into 3/16 inch thick rounds, slicing only enough cookies to fit on one of the prepared baking sheets, and arrange them 1 inch apart on the baking sheet.
16. Bake for 11-13 minutes, until the edges just start to turn lightly golden.
17. Transfer the cookies to wire cooling racks and cool completely; repeat with remaining dough.
|
|