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YEAH WALKER!!
Lemon Curd White Choclate Chip Cookies
Cook's Notes: If you like lemon then this cookie has your name written all over it. The lemony flavor is amped up with the addition of jarred lemon curd readily available in grocery stores in the jams/jellies aisle. Toasted coconut and almonds are the perfect combination, adding a flavorful and chewy taste to the crispy cookies. YUM! YUM! For best results chill the dough for 45 minutes ahead of time. Recipe makes 18 cookies and was adapted from closetcooking.com
Ingredients:
- 6 tablespoons butter, room temperature
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 large egg
- 1/4 cup lemon curd
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 3/4 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup white chocolate chips (use a high quality chocolate e.g. Ghirardelli)
- 1/4 cup each toasted coconut and almonds
Directions:
- Cream the butter and sugars, mix in the egg, lemon curd, lemon juice and lemon zest followed by the mixture of the flour, baking soda, baking powder and salt before mixing in the white chocolate chips.
- By hand stir toasted coconut and almonds.
- Refrigerate dough 45 minutes.
- Preheat oven to 375 degrees and line a baking sheet with parchment paper or silicone pad.
- Flour hands and form dough into 2 tablespoon size balls and place on baking sheet.
- Bake for 10 minutes or until just lightly golden brown on the edges. Cool a few minutes and transfer to a cooling rack.
Peggy
Happy birthday, Peggy.
ReplyDeleteSo glad you found masks and hand sanitizer. I only recently saw sanitizer in a local grocery store. Thankfully my second daughter ordered some online for me when the pandemic started. Otherwise I would have been without. And a lovely blogger friend from Texas stitched and mailed cloth masks to us. Randy now also has masks from work, sewn by a co-worker's wife for all the NAPA employees.