First week of work is finished. I felt so important to be driving to work everyday with all the other cars, going someplace important just like each of them. That’s probably a weird thing to be feeling. Regardless, it was great to be working again, letting my eyes go all bleary over spreadsheets, and twisting my mind around invoice processes. Ok, I’m an accountant let me be. Also, don’t ask my husband what he ate this week. I woke up, went to work, came home and went to sleep. I’m going to give myself a couple weeks to ease into this big girl job.
I did have a chance to make cookies, and plenty of time to eat them too as I tried to digest the millions of pieces of information thrown at me at work. It also was the first no-coat week of the year. (Figures, I would spend most of it inside) Spring flavors like strawberry, lemon, and rhubarb are floating around my head. I decided to take a basic cookie recipe and switch it up with a spring twist. White chocolate and lemon are great friends in these cookies, with the tangy lemon taming the wild richness of the white chocolate. What spring flavors are you craving?
White Chocolate Lemon Cookies
- 1 and 1/2 sticks butter softened
- 3/4 cup white sugar
- 1/4 cup light brown sugar
- 1 egg room temperature
- 1 tsp vanilla extract
- 2 T lemon zest
- 2 cups all-purpose flour
- 1 T cornstarch
- 1 tsp baking soda
- 1 tsp salt
- 1 and 1/2 cups white chocolate chips
- Cream butter and sugars together. Beat in egg and vanilla.
- Mix in lemon zest
- In a separate bowl combine flour, cornstarch, baking soda and salt. Add to butter mixture.
- Stir until combined and gently stir in white chocolate chips.
- Form into balls about an inch or slightly more in diameter.
- Chill for at least 2 hrs or a couple days if you don't want to eat them right away.
- Preheat oven to 350 and grease cookie sheet. Bake for 8-11 minutes until edges are lightly brown. Do not over-bake. The centers may still look doughy.
- Allow to cool on the cookie sheet for 5 minutes and then cook on wire rack.