LEMON WHITE CHOCOLATE CHIP COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield about 36 cookies
Number Of Ingredients 10
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda, cream of tartar and salt in a medium bowl; set aside.
- Beat the butter, sugar and lemon zest in a large bowl with a mixer on medium-high speed until light and fluffy, 3 minutes. Beat in the eggs, one at a time, then beat in the lemon juice and vanilla. Reduce the mixer speed to low; beat in the flour mixture in two batches until combined. Stir in the white chocolate chips with a wooden spoon.
- Drop heaping tablespoonfuls of dough about 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are just golden around the edges, 10 to 12 minutes. Let cool 3 to 5 minutes on the baking sheets, then transfer to a rack to cool completely.
LEMON WHITE CHOCOLATE CHIP COOKIES
Make and share this Lemon White Chocolate Chip Cookies recipe from Food.com.
Provided by mommyofthreekids
Categories Drop Cookies
Time 20m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Cream the butter and sugar together until light and fluffy. Add the egg and lemon extract stir until blended.
- In a seperate bowl combine the flour, baking soda and salt together.
- Add flour mixture to the butter mixture and stir until completely blended.
- Stir in the white chocolate chips and drop by spoonfuls onto a cookie sheet.
- Bake for 8-10 minutes or until lightly browned. Cool on a cookie sheet for a few minutes then transfer to a wire rack.
Nutrition Facts : Calories 123.8, Fat 6.4, SaturatedFat 3.9, Cholesterol 19.4, Sodium 118, Carbohydrate 15.4, Fiber 0.2, Sugar 10.4, Protein 1.4
LEMON-WHITE CHOCOLATE COOKIES
Provided by Food Network Kitchen
Time 1h20m
Yield 48 cookies
Number Of Ingredients 14
Steps:
- Whisk the all-purpose flour, semolina flour, baking powder, baking soda and salt in a large bowl. In a separate bowl, beat the butter and sugar with a mixer on medium speed until light and fluffy, about 2 minutes.
- Whisk the olive oil, whole egg, egg yolk, limoncello, vanilla, lemon zest and lemon juice in a large liquid measuring cup or bowl. Add to the butter mixture and beat on medium speed until smooth. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Cover the dough with plastic wrap and chill 30 minutes.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Roll the dough into 2-inch-long, 1/2-inch-thick logs; arrange about 2 inches apart on the prepared baking sheets. Bake in batches until golden around the edges, about 18 minutes, rotating the baking sheets halfway through. Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely.
- Meanwhile, put the white chocolate in a heatproof bowl and set over a saucepan of barely simmering water (do not let the bowl touch the water); stir until the chocolate melts. Drizzle the cookies with the melted white chocolate and sprinkle with the pistachios. Let set at room temperature, about 15 minutes.
WHITE CHOCOLATE CHIP COOKIES
Often overshadowed by classic chocolate chip cookies, white chocolate chip cookies deserve a seat in the spotlight as well. They're soft, chewy and just as simple to whip up for a special sweet snack.
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Sift the flour, baking powder, baking soda and kosher salt into a large bowl.
- Beat the butter, brown sugar and granulated sugar in a large bowl with a handheld electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Alternatively, use a stand mixer fitted with the paddle attachment.)
- Beat in the egg until combined, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Fold in the white chocolate chips with a rubber spatula.
- Press plastic wrap directly onto the surface of the dough and refrigerate for at least 1 hour or preferably overnight.
- Position racks in the top and bottom thirds of the oven and preheat to 375 degrees F.
- Use a 1-ounce scoop to scoop the dough onto two ungreased baking sheets about 2 inches apart. Sprinkle the cookie with the flaky sea salt.
- Bake until the cookies are golden around the edges, but still soft in the middle, 12 to 15 minutes, rotating the pans halfway through from top to bottom and front to back. Let the cookies cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely, about 30 minutes.
CHOCOLATE CHIP LIME COOKIES
These are chocolate chip cookies with a hint of lime, which gives them a nice darker shade and a noticeably different taste. If you use the iced tea scoop instruction, instead of the tablespoon method, the cookies will take somewhere between 15 and 18 minutes to cook.
Provided by Sacha Lynn
Categories Drop Cookies
Time 50m
Yield 16-48 serving(s)
Number Of Ingredients 10
Steps:
- Beat butter and sugars until they are fluffy (medium setting on a mixer).
- Gradually add eggs and vanilla and beat well.
- Combine flour, salt, and baking soda with the butter mixture, beating at low speed (low setting on a mixer) until blended.
- Stir in lime extract and chocolate chips.
- Drop onto lightly greased cookie sheet with a tablespoon; for bigger cookies, I used an iced tea scoop.
- Bake at 350 degrees for 8-10 minutes (using the tablespoon), or 15-18 minutes (using the iced tea scoop) or until golden brown.
- Remove from oven and let cool completely.
Nutrition Facts : Calories 268.6, Fat 12.9, SaturatedFat 7.8, Cholesterol 57.4, Sodium 211.6, Carbohydrate 34.1, Fiber 0.6, Sugar 17.5, Protein 3.3
LEMON LIME COOKIES
This is a cookie recipe I got from my mother's cookie book. You can also use the same recipe to make orange cookies by substituting 2 tbs of grated orange peel for the lemon and lime peels and 1/4 cup orange juice for lemon and lime juices in the dough. Substitute 1 tsp grated orange peel for the lime peel and about 2tbs orange juice for the lemon juice and water in the frosting.
Provided by Please Momma
Categories Drop Cookies
Time 26m
Yield 24 Cookies, 1 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 375. Mix sugar, shortening, lemon peel, lime peel, lemon juice, lime juice and egg in large bowl. Stir in remaining ingredients except Lemon Lime frosting. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 11 to 13 minutes or until golden brown. Cool slightly; remove from cookie sheet. Cool completely. Prepare lemon lime frosting by mixing all ingredients for lemon lime frosting until smooth and of spreading consistency.
Nutrition Facts : Calories 4006.7, Fat 166.7, SaturatedFat 40, Cholesterol 211.5, Sodium 2317.6, Carbohydrate 613.3, Fiber 6.8, Sugar 437.4, Protein 29.5
WHITE CHOCOLATE CHIP LEMON COOKIES
This was on the back of the box for the Wilton tiered cooling racks that I bought on clearance. I'm putting it here for safe keeping.
Provided by nonnie4sj
Categories Drop Cookies
Time 40m
Yield 3 dozen, 18 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- In a large bowl, cream butter and sugar until light and fluffy.
- Add egg, milk, lemon juice and vanilla; mix well.
- Combine flour, baking powder and salt.
- Add to butter mixture; mix well.
- Stir in white chocolate chips, lemon zest and nuts (if using).
- Drop by tablespoonfuls or cookie scoop onto ungreased cookie pan.
- Bake 12-15 minutes or until edges are a light golden brown.
- Cool 3 minutes on pan; remove and cool completely on cooling rack.
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