Lemon White Chocolate Cookies

2006-03-23

Lemon White Chocolate Cookies

材  料:

7 Tbsp. Unsalted Butter(softened), 2/3 Cup Brown Sugar, 1 Tsp. lemon extact, 1 Egg, Grated Zest of 1 Large Lemon, 1-1/4 Cup Flour, 1/2 Tsp. Baking Soda, Pinch Salt, 8oz White Chocolate Chunks, 2/3 Cup Coarsely Chopped, Unsalted Macadamia Nuts OR 1 Cup Coarsely Snipped Dried Apricots OR  1 Cup Sweetened Dried Cranberries

In medium bowl, combine softened butter, brown sugar, and vanilla. With large spoon, cream together until fluffy and well-mixed. Add egg and beat in. Stir in lemon zest. Add flour, baking soda, and salt and mix in until combined. Stir in chocolate chunks and nuts or dried fruit until well-blended. Cover top of bowl with a paper towel, then cover with plastic wrap (the paper towel prevents any condensation dripping back into the cookie dough). Chill overnight.

Next day, line cookie sheets with aluminum foil, shiny side up. Adjust rack to center of oven; preheat oven to 375 degrees F.

Form cookie dough into balls a scant 1-1/2 inches in diameter, and place on foil-lined cookie sheet about 2 inches apart (these spread somewhat during baking; I place 12 cookies on a 15-1/2 by 10-1/2 inch sheet). Bake one sheet at a time in the center of the preheated oven for 8 to 10 minutes, turning sheet back-to-front about halfway during baking time. Cookies are done when they have lost their "raw" look, the edges are a light golden brown (with some areas a bit darker), and the tops have some spots of darker golden brown. Allow cookies to stand on sheets about 2 to 3 minutes after removed from oven, then transfer to cooling racks. If you prefer, you can serve these warm (but not hot!). Otherwise, cool completely before serving or storing airtight.