Wednesday, September 25, 2013
What is needed:
3/4 C all purpose flour
3/4 C white whole wheat flour1 1/2 tsp corn starch
3/4 tsp baking soda
1/2 tsp salt
dash of cinnamon
1/2 C brown sugar
1/4 C sugar
1 stick = 1/2C butter soft
1/4 C coconut oil melted and cooled down a little
1 egg
1 tbl lemon juice
1/4 tsp vanilla
zest of one lemon
1 3/4 C white chocolate chips
What to do:
Preheat oven to 375 F
Combine dry ingredients in a small bowl, flours, corn starch, baking soda, salt, sugars, cinnamon. Beat butter and oil with sugars until creamed together. Beat in egg, then lemon juice and vanilla. Then gradually add in dry mixture. Stir in chips and lemon zest. Cool dough in fridge for at least a half hour. Either put dough directly in fridge or scoop dough out into small balls on cookie sheets and then place in fridge.
Take them out of the fridge and let them sit a couple minutes
Recipe inspired by our friends the Mitchell Family. They brought us a loaf of the most amazing White Chocolate chip Bread from the farmers Market. Coincidently my husband had just brought in the first lemon off our new Meyer Lemon Tree! So it seemed fate had told me a cookie needed to be created! I used a couple things I had learned from the amazing chocolate chip cookies I posted a couple weeks ago and mixed them with the inspired ingredients. ENJOY! I hope you love them as much as my test testers have.
Recipe also featured on my friend Katie's blog (from the inspired Mitchell family) at
blog;http://www.seeyouthereblog.com/2013/09/cant-stop-wont-stop-lemon-white.html
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