White Chocolate Lemon Cookies

Name: White Chocolate Lemon Cookies
Prep time: 4 h
Cook time: 25 min
Total time: 4 h 25 min
Ingredients: 7 oz good-quality white chocolate (roughly chopped); ½ cup unblanched sliced almonds; 2 cups all-purpose flour; ¼ tsp baking powder; ½ tsp salt; 1 cup (2 sticks) unsalted butter (softened); ½ cup granulated sugar; ½ cup light brown sugar (packed); 2 large eggs; 1 tbsp lemon zest (grated); ½ tsp vanilla extract

A perfect blend of sweet white chocolate and tangy lemon, accented with crunchy almonds, and ideal for freezing.

4h 25m

Easy

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Ingredients

good-quality white chocolate (roughly chopped) 7 oz

unblanched sliced almonds ½ cup

all-purpose flour 2 cups

baking powder ¼ tsp

salt ½ tsp

unsalted butter (softened) 1 cup (2 sticks)

granulated sugar ½ cup

light brown sugar (packed) ½ cup

large eggs 2

lemon zest (grated) 1 tbsp

vanilla extract ½ tsp

Instructions

Prepare the chocolate and almonds

Place the white chocolate in a food processor and pulse until broken into small pieces. Add the almonds and process a few more seconds until the chocolate is chopped and the almonds are broken up. Set aside.

Mix the dry ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Make the dough

Using the paddle attachment of an electric mixer, beat the butter at medium speed until creamy. Gradually add the sugars and beat until fluffy, about 2 minutes. Add the eggs one at a time, scraping down the bowl after each addition. Beat in the lemon zest and vanilla. Add the white chocolate-almond mixture on low speed and mix for a few seconds. Add the flour mixture in three batches, mixing just until combined each time. Scrape the dough onto a large piece of plastic wrap and shape into a rough disk (the dough will be very sticky). Wrap in plastic and refrigerate for 1.5 hours or until firm enough to shape.

Shape and chill

Divide the dough in half. On a floured work surface, shape each piece into a log about 12 inches long and 1¼ inches in diameter. Wrap in plastic and refrigerate for at least 2 hours until firm (or up to 3 days).

Prepare for baking

Adjust the oven rack to the center position and preheat to 350°F. Line two baking sheets with parchment paper.

Slice and bake

Unwrap one log (keep the other in the refrigerator). Slice into rounds about 3/16 inch thick, slicing only enough for one baking sheet, and arrange on the sheet about 1 inch apart. Bake 11 to 13 minutes, until the edges just begin to turn light golden. Transfer the cookies to a wire rack to cool completely. Repeat with the remaining dough.