Lemon White Chocolate Chip Cookies

Submitted by: Donna Gilroy

Donna Gilroy's Lemon White Chocolate Chip Cookies
2 ¼ cups of all purpose flour
1 teaspoon baking powder
¾ teaspoon cream of tartar
¼ teaspoon salt
1 ½ sticks of unsalted butter at room temperature
1 cup sugar
1 tablespoon finely grated lemon zest (from 2 lemons, plus 1 tablespoon fresh lemon
juice)
2 large eggs
½ teaspoon pure vanilla extract
1 ¼ cup white chocolate chips
Directions: Position racks in the upper and lower thirds of the oven. Preheat to 350
degrees.
Line 2 baking sheets with parchment paper.
1. Whisk the flour, baking soda, cream of tarter, and salt in a medium bowel. Set
aside.
2. Beat the butter, sugar, and lemon zest in a large bowl with a mixer on medium
high speed until light and fluffy 3 minutes.
3. Beat in the eggs, one at a time then beat the lemon juice and vanilla. Reduce the
mixer speed to low, beat in the flour mixture in two batches until combined. Stir
in the white chocolate chips with a wooden spoon.
4. Drop heaping tablespoons of dough about 2 inches apart on the prepared pans.
5. Bake, switching the pans halfway through until the cookies are just golden
around the edges. 10 to 12 minutes
6. Let cool – 3 to 5 minutes on baking sheets. Then transfer to a rack to cool
completely. Makes about 30 cookies.
May 11th