I have a wonderful group of friends. We get together a few times a year for our “garden parties.” This means we eat wonderful food, have a glass of wine and visit, visit, visit.
My friend Phyllis brought these wonderful cookies to our garden party. We loved the lemon and white chocolate. They were so pretty, you almost didn’t want to eat them!
(The Splendid Table reprint from “BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes” by Shirley Corriher)
1 cup unsalted butter, room temperature, cut into 2 – T. pieces
3/4 cup sugar
1 teas. salt
1 teas. light corn syrup
1/2 teas. pure lemon extract
1 T. lemon zest (grated peel)
2 large egg yolks
2 cups all-purpose flour
1 cup white chocolate chips
1. In heavy-duty mixer, cream the butter, sugar, salt, corn syrup, lemon extract, and lemon zest until light and creamy. Add the egg yolks, one at a time, and beat with each addition, just to blend in thoroughly.
2. On the lowest speed, beat in the flour, scraping down the sides of the bowl and across the bottom once. Stir in the white chocolate chips. Divide the dough evenly into 4 pieces. Roll each piece into a log about 2 inches in diameter. Wrap each roll individually in plastic wrap and refrigerator at least 2 hours or overnight.
3. About 30 minutes before you are ready to bake, place an oven shelf in the center of the oven and preheat oven to
4. Cover heavy baking sheet with parchment paper or spray with nonstick cooking spray.
5. Slice cookies into 1/4-inch slices and arrange about 1 inch apart on the sheet.
6. Bake one sheet at a time until the edges just begin to brown, about 12 minutes. Allow to cool on the baking sheet for 2 minutes, and then remove to a cooling rack. These freeze nicely.
Nutrition Information is unavailable due to lack of serving size information.