Lemon-White Chocolate Cookies
Serves: 3
Ewell Douglas
1 January 1970
Based on User reviews:
47
Spice
51
Sweetness
54
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1.75 cups
All-Purpose Flour1 cup
Semolina Flour (fine)1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt1 cup
Sugar2 tbsps
Extra-Virgin Olive Oil1 tsp
Vanilla ExtractDirections:
1
Whisk the all-purpose flour, semolina flour, baking powder, baking soda and salt in a large bowl
2
In a separate bowl, beat the butter and sugar with a mixer on medium speed until light and fluffy, about 2 minutes
3
Whisk the olive oil, whole egg, egg yolk, limoncello, vanilla, lemon zest and lemon juice in a large liquid measuring cup or bowl
4
Add to the butter mixture and beat on medium speed until smooth
5
Reduce the mixer speed to low; add the flour mixture and beat until just combined
6
Cover the dough with plastic wrap and chill 30 minutes
7
Preheat the oven to 350 degrees F
8
Line 2 baking sheets with parchment paper
9
Roll the dough into 2-inch-long, 1/2-inch-thick logs; arrange about 2 inches apart on the prepared baking sheets
10
Bake in batches until golden around the edges, about 18 minutes, rotating the baking sheets halfway through
11
Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely
12
Meanwhile, put the white chocolate in a heatproof bowl and set over a saucepan of barely simmering water (do not let the bowl touch the water); stir until the chocolate melts
13
Drizzle the cookies with the melted white chocolate and sprinkle with the pistachios
14
Let set at room temperature, about 15 minutes
15
Photograph by Anna Williams