LEMON LIME WHITE CHOCOLATE CHIP COOKIES
Provided by Valerie Bertinelli
Categories dessert
Time 1h20m
Yield 4 1/2 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F and line two rimmed baking sheets with parchment paper.
- Add the flour, baking soda and salt to a medium bowl and whisk to combine. Set aside.
- Add the butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together until lighter in color and fluffy, 1 to 2 minutes, scraping down the bowl as needed. Add the egg and beat until incorporated. Add the lemon zest, lime zest and vanilla extract. Beat until evenly combined. Add the dry ingredients to the butter-sugar mixture and mix until just incorporated. Remove the bowl from the stand mixer and fold the chocolate chips in with a rubber spatula.
- Use a 1-tablespoon cookie scoop to scoop the cookie dough onto the prepared baking sheets, keeping them 2 inches apart. Fill each tray with 12 to 16 cookies, then bake until the edges are golden brown and the centers are still soft, 8 to 10 minutes.
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- Repeat the process with the remaining dough. Alternatively, the cookie dough can be wrapped in plastic wrap and frozen for up to 1 month.
LEMON-LIME BUTTER COOKIES
I was looking for a light cookie that would freeze and travel well and couldn't find one, so I created these. They are so good you won't be able to eat just one.-Brenda Brooks, Bowie, Maryland
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a small bowl, beat butter and confectioners' sugar until blended. Beat in citrus zest and lemon juice. Gradually beat in flour., Shape into a disk; wrap. Refrigerate 2 hours or until firm enough to roll., Preheat oven to 325°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 16-19 minutes or until edges are light brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 62 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 26mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON-LIME COOKIES WITH LACTAID® COTTAGE CHEESE
Light and fluffy spongy cookies with a lemon-lime flavor are sure to become a favorite.
Provided by Lactaid
Categories LACTAID®
Time 31m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Combine flour, baking powder, and salt in a mixing bowl.
- Beat non-dairy butter and sugar together in a separate bowl until light and fluffy. Add egg, cottage cheese, 2 1/4 teaspoons each lemon and lime juice, and 1/2 teaspoon each lemon and lime zest. Add to flour mixture; mix well.
- Flour hands to keep dough from sticking. Scoop out tablespoons of batter and roll into balls. Place on prepared baking sheet and slightly flatten.
- Bake in preheated oven until edges start to lightly brown, 15 to 17 minutes. Cool completely before glazing.
- Mix powdered sugar, 2 1/4 teaspoons lemon juice, 2 1/4 teaspoons lime juice, 1/2 teaspoon lemon zest, and 1/2 teaspoon lime zest together in a small bowl. Drizzle or brush over cooled cookies.
Nutrition Facts : Calories 191.7 calories, Carbohydrate 35.7 g, Cholesterol 17.2 mg, Fat 4.1 g, Fiber 0.4 g, Protein 3.9 g, SaturatedFat 0.9 g, Sodium 217 mg, Sugar 24.2 g
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