Monday, February 18, 2013

Lemon White Chocolate Dipped Cookies

I'm always trying out new cookie recipes. My favorite has always been the chocolate chip cookie, but for a recent bake sale, I really wanted to try something new. This recipe was adapted from the Nestle Toll House white chip bag. The original recipe seemed a little time consuming and had refrigeration involved... (you know I don't have patience for that, so I simplified it a little!) 

Here's what you need:
  • 1 c butter
  • 2/3 c sugar
  • 1/4 c grated lemon peel (I didn't use this much, I added a little zest and some lemon extract)
  • 1/2 tsp vanilla extract (I used lemon instead)
  • 2 c flour
  • 1/4 tsp salt
  • 2 c Premier White Morsels a.k.a white chocolate chips
  • 1 tsp oil or shortening 
In a large bowl, beat butter, sugar, lemon peel and extract until fluffy. Gradually add flour, salt and 1 cup chips. Drop cookies on cookie sheet and bake 350 degrees for 11-13 minutes. You don't want these to brown, so take them out when they look just a little brown around the edges. Let cool. When they are cool melt the remaining cup of chips with 1 tsp oil or shortening in microwave about 1 minute. The chips will keep their shape but you should be able to mix them together to melt all of them. If they aren't all melted, microwave in 15 second intervals. When cookies are cool, dip half of each cookie into the melted chips and let cool. Refrigerate 20 minutes until they are set up. These would be cute to add a little food coloring to the melted white chips for a party, holidays, baby showers etc. Makes about 64 cookies.  If you want the original recipe you can find it at the Nestle Toll House web site under Premier White Lemon Cookies.

~Simply Angie

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