LYNN’S LEMONY WHITE CHOCOLATE COOKIES

“A rainy day makes for great cookie baking weather.  Rain on a holiday weekend makes it even better.  So when my friend Lynn Travaglio posted about some freshly baked chocolate chip cookies that she had just made, it was just the push I needed.  Since Lynn loves lemon, I figured I would experiment a little and the results were delightful.  Taking a basic cookie recipe (I went to the reliable ‘back of the chocolate chip bag’ source for this base recipe), I boosted its flavor profile with a pop of lemon goodness.  I must say, the end result was ‘lemonlicious,’ in a silky subtle sort of way.  So don’t let the rain get you down, add a little sunshine to your life and bake some cookies.”

 

½ cup Butter

1 cup Sugar

1 Egg

2 teaspoons Lemon Extract

½ Tablespoon Lemon Juice

6 drops Yellow Food Coloring

½ Tablespoon Lemon Zest

1¼ cups Flour

½ teaspoon Baking Soda

¼ teaspoon Salt

1 cup White Chocolate Chips

 

Preheat oven to 350 degrees.

Cream the butter and sugar.

Mix in the egg, lemon extract, lemon juice, yellow food coloring, and lemon zest.

Mix in the flour, baking soda, and salt.

Stir in the white chocolate chips.

Drop tablespoon sized balls of dough onto parchment paper lined baking sheets.

Bake for 9 minutes or until the cookie bottoms are lightly browned.

 

Makes about 27 cookies.

Revised Source:  “Heshey’s Perfect White Chip Chocolate Cookies” recipe from the back of a bag of Hershey’s Premier White Chips.