White Chocolate Lemon Cookies

Name: White Chocolate Lemon Cookies
Total time: 1500 s
Yield: 12 servings
Cuisine: Indian
Ingredients: 1/2 cup fine granulated sugar; 1/2 cup light brown sugar; 2 tsp lemon/lime zest; 1 tsp baking soda; 1 cup unsalted butter softened; 1/2 tbsp lemon extract; 1/2 tsp salt; 1/2 tsp citric acid; 1 large egg; 6 drops yellow food colour (optional or use saffron water); 2 cups all purpose flour; 1/4 cup almond flour (or all purpose flour); 1 cup white chocolate morsels/chips

Sonia Shringarpure (Thefoodiedoodler) @cook_16929983

Missouri, US

#midnight
Cookies are anytime favourite for snacking. Try these delicious cookies which have a little tang of lemon and those small bits of chocolate peeping through them.

Sonia Shringarpure (Thefoodiedoodler) @cook_16929983

Missouri, US

#midnight
Cookies are anytime favourite for snacking. Try these delicious cookies which have a little tang of lemon and those small bits of chocolate peeping through them.

Saved

Ingredients

25 minutes

12 servings

1/2 cupfine granulated sugar
1/2 cuplight brown sugar
2 tsplemon/lime zest
1 tspbaking soda
1 cupunsalted butter softened
1/2 tbsplemon extract
1/2 tspsalt
1/2 tspcitric acid
1large egg
6 dropsyellow food colour (optional or use saffron water)
2 cupsall purpose flour
1/4 cupalmond flour (or all purpose flour)
1 cupwhite chocolate morsels/chips

Saved

Steps

25 minutes

1

Preheat oven at 375 deg F.
2

Combine sugar, brown sugar, and zest in a large mixing bowl. Beat well for couple of minutes.
3

Add butter and beat with handheld mixer till creamy.
4

Add egg, citric acid, and lemon extract. Beat again till combined.
5

Add yellow food colour, salt and baking soda. Beat again till mixed well.
6

Mix 2 cups flour (one cup at a time) and beat well.
7

Add almond flour along with chocolate chips. Beat till just mixed.
8

Refrigerate the batter for 15 minutes at least.
9

Line a baking tray with oven proof parchment paper. Scoop about 1 to 1-1/2 tbsp of batter and place it on the tray.
10

Bake for 20-25 minutes or till bottom of cookies are sufficiently golden in colour (not browned).
11

Remove from oven and keep aside to cool for 5-10 minutes and then transfer to wire rack to cool completely.
12

Note: The cookies when out of oven will be soft to touch but once cooled will harden.
Reduce temperature by 25 deg f if they are browning quickly and bake for additional time or cover with aluminum foil.
13

Yields about 24-25 cookies.