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White Chocolate Lemon Raspberry - The Courtyard B&B Recipe

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This recipe for White Chocolate Lemon Raspberry - The Courtyard B&B is from Authentic Bed & Breakfasts of Lancaster County Pennsylvania, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ c. unsalted butter
½ c. shortening
½ c. light brown sugar
½ c. white sugar
1 egg
1 egg yolk
3 tsp. fresh lemon juice
zest from 2 lemons
2½ c. white all purpose flour
½ tsp. salt
1 tsp. baking powder
1 c. white chocolate chips
1 c. freeze dried raspberries
Directions:
Directions:
Place butter in microwave safe bowl, melt partially, leave a few chunks. Add almost melted butter to a large bowl with the shortening. Add white sugar and brown sugar and beat on medium-high speed until well combined. Stop once to scrape the sides and bottom of the bowl with a spatula. With the mixer on low-medium speed, beat in the egg, egg yolk, lemon zest and lemon juice. In a separate bowl combine dry ingredients: flour, salt and baking soda, whisk until just combined. Add dry ingredients to the mixer and beat on low just until combined. Do not over-mix. Using a spatula, gently stir in the white chocolate chips and freeze dried raspberries. Cover the bowl tightly and chill for 2 to 8 hours. Preheat oven to 325º. Line a pan with parchment paper. Scoop 1½ tablespoons of cookie dough, roll into a ball and slightly flatten with your hand. Place cookie on prepared sheet, 6-8 cookies per pan to leave plenty of room to expand. Bake for 10-12 minutes, making sure you don't over bake, better to under bake for a cookie-dough like center. Look for a golden color on the sides of the cookies. After taking from oven, optionally press a few chocolate chips onto the top.

 

 

 

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