Here’s something different: Lemon cookies. I was looking around at all sorts of recipes, looking for something refreshing and summery — yet in cookie form — and came across something similar but without the candied lemon peel and limocello. I though: How can I approve on this? And these cookies were born. They are light, a little tangy, and definitely refreshing. A real hit. If you don’t have limoncello, you could use a bit of vodka instead, or even an orange liqueur. Give them a try and let me know what you think!
3 1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 teaspoons cornstarch
1 1/2 cups unsalted butter, softened
1 cup granulated sugar
2/3 cup packed light-brown sugar
3 tablespoons lemon zest (from about 5 medium lemons)
2 large eggs
3 teaspoons lemon extract
1 cup candied lemon peel, finely chopped
1/4 cup limoncello
2 cups white chocolate chips
Preheat oven to 350F. Line baking sheets with parchment paper or silpat.
In a mixing bowl, toss together candied lemon peel and limoncello. Set aside while you mix together remaining ingredients.
In another mixing bowl, whisk together flour, baking soda, baking powder, salt and cornstarch.
In the work bowl of your stand mixer fitted with the paddle attachment, cream together butter, granulated sugar, brown sugar and lemon zest (not until pale and fluffy, just creamy). Mix in eggs, then mix in lemon extract. With mixer set on low speed slowly add in dry ingredients and mix until combined, then mix in white chocolate chips. Drain the lemon peel (there may not be a lot of liquid left) and mix in the lemon peel as well.
Scoop dough out 2 1/2 tablespoons at a time. Place on prepared baking sheets, spacing cookies a couple of inches apart (they will spread). Bake in preheated oven 10 – 12 minutes (cookies should look slightly under-baked, they will continue to cook slightly once removed from oven). Cool on baking sheet 2 minutes, then transfer to a wire rack to cool.