Lemon Cooler Cookies
Bottger Mansion of Old Town Bed & Breakfast
Albuquerque, New Mexico
1 cup butter, softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 tablespoons finely grated lemon zest (from 2 medium lemons)
1 teaspoon lemon extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups coarsely chopped white chocolate (or white chocolate chips)
Preheat oven to 375 degrees F. In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth. Beat in the eggs, one at a time, then stir in the lemon zest and vanilla and lemon extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets. Bake for about 12 minutes in the preheated oven, or until golden brown.
Kathy’s notes: I like to use a #40 size scoop (available at restaurant supply stores) for even-size cookies. I always use parchment paper for cookies on the baking sheet. The dough is easily frozen (flatten the balls); keep in a ziplock freezer bag; bake about 14 minutes.
I’m having fun--come on along!