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 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.
WHITE CHOCOLATE SUGAR COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield About 36 sugar cookies
Number Of Ingredients 10
Steps:
- Put the chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted, about 2 minutes. Let cool slightly. Whisk the flour, baking powder and salt in a medium bowl.
- Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the egg until smooth. Beat in the melted white chocolate, then the vanilla. Reduce the mixer speed to low and beat in the flour mixture in three additions until just combined. Divide the dough between 2 sheets of plastic wrap and pat into disks; wrap and refrigerate until firm, at least 2 hours or overnight.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll out the dough on a floured surface until 1/4 inch thick. Cut out cookies using a 3- to 3 1/2-inch cookie cutter. Arrange 1 1/2 inches apart on the prepared pans. Freeze until firm, about 10 minutes. Gather the scraps and refrigerate until firm, then reroll once, cut out more cookies and freeze.
- Bake, switching the pans halfway through, until the cookies are firm and the edges are light brown, 12 to 15 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.
- Decorate the cookies with royal icing. Sprinkle with nonpareils. Let set, about 1 hour.
WHITE CHOCOLATE-LEMON SUGAR COOKIES
These soft and chewy White Chocolate-Lemon Sugar Cookies get their awesome texture from cream cheese, and their citrusy kick from fresh lemon zest.
Provided by My Food and Family
Categories Recipes
Time 2h2m
Yield 30 servings, 2 cookies each
Number Of Ingredients 8
Steps:
- Mix flour, zest and baking soda until blended. Beat cream cheese, butter, sugar and vanilla in large bowl with mixer until blended. Gradually add flour mixture, beating well after each addition.
- Shape into 2 (8-inch) logs; wrap in plastic wrap. Refrigerate 1 hour.
- Heat oven to 350°F. Cut dough into 1/4-inch-thick slices; place, 2 inches apart, on baking sheets sprayed with cooking spray.
- Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheet 3 min. Remove to wire racks; cool completely.
- Melt chocolate as directed on package. Drizzle over cookies; let stand until firm.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 90 mg, Carbohydrate 16 g, Fiber 0 g, Sugar 9 g, Protein 2 g
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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