It's so soft and buttery that the white chocolate lemon raspberry cookies just melt in your mouth. Full of sweet raspberries, white chocolate chips, and lemon zest.
Ingredients
Place the butter in a bowl that is appropriate for use in the microwave and melt it, but not completely; you should still be able to see some chunks.
Almost melt the butter and add it to the shortening in a big bowl. On medium-high speed, add the brown sugar and white sugar and beat until everything is well mixed.
Take a break to use a spatula to clean the bowl's sides and bottom.On low to medium speed, add the egg, egg yolk, lemon zest, and lemon juice and beat them in.
To make the dry ingredients, put the flour, salt, and baking powder in a separate dish and whisk them together until they are just incorporated.
In a mixer, add the dry ingredients and beat on low speed until they are completely incorporated. Take care not to overmix.
Add the white chocolate chips and freeze-dried raspberries slowly with a spoon.Chill the bowl for two to eight hours with the lid on tight.Warm the oven up to 325F.Paper towels should be used to line a pan.
Scoop it up 1/2 tablespoon of cookie dough, form it into a ball, and press it down a little with your hand. Lay out six to eight cookies on a sheet that has been made. This will give them plenty of room.
Bake for 10 to 12 minutes, but be careful not to cook it too long. If you want a cookie-dough-like centre, bake it less long. The sides of the cookies should be brown.
Add a few chocolate chips to the top of the cookies after they have been removed from the oven, although this step is completely optional.
After the cookies have cooled for five to seven minutes on the baking sheet, they should be transferred to a cooking rack.Have fun!
Story 1
Mini Pavlovas With Lemon Curd Recipe for Easter day 2024
..................................................