Meyer Lemon and White Chocolate Cookies
3/4 cup self rising flour*
3/4 cup flour
1/2 tsp coarse salt
Whisk together and set aside.
6 tbsp butter, melted
1/2 cup super fine sugar
3/4 cup + 2 tbsp brown sugar
1 egg yolk
1 tsp vanilla
4 oz Lindt White Chocolate, broken into large pieces
6-8 glacé Meyer Lemon, or regular lemon slices*, snipped into smaller pieces
Zest from 1 large lemon
Heat oven to 400 degrees
With an electric mixer, beat melted butter, sugars, and zest together until well blended. When cool enough, mix in egg and egg yolk and vanilla until light, scraping down sides as necessary.
Add flour mixture, and mix well. Stir in candied lemon pieces. Should form into a stiff dough.
Shape dough into balls, place on a lightly buttered baking sheet, press with palm to flatten slightly, arrange white chocolate on to the top and press lightly onto dough.
Bake for about 8-10 minutes or until lightly browned. Remove from oven and let cool for a few minutes on baking sheet, then remove to cooling racks.
Be careful not to over bake, as cookies will continue to bake while cooling.
Makes 12 large cookies or 18-24 standard size
1 lemon thinly sliced as possible
1 cup sugar
1 cup water
In a medium sized saucepan, stir together sugar and water. Bring to a boil, add lemon slices and lower temperature to a simmer. Cook stirring occasionally until rinds are transparent. Remove to parchment paper to cool completely.
* To make self rising flour, whisk together:
1 cup flour
1 1/2tsp baking powder
1/4 tsp salt
Recipe by Amy Richardson