A delightfully fresh combination. The freshness of the lime paired with the subtle white chocolate was really nice. The cookie itself is relatively light and soft, so the flavors are clean but not overpowering. Dave really liked them and was impressed with the flavor combo. I liked them because they are a light cookie for summer when you don't want anything too heavy.
These are another fun find from the Bloggers Baker for Hope bake sale. I bid and was promptly outbid, so I decided to try my hand at LemonGrove Avenue's recipe. Having learned the stubbornness of citrus from my many failed lemon attempts, I made a minor adjustment and used the juice of two limes instead of one. I'm glad I did because the flavor was still faint so I don't know that one lime would have provided enough. Next time I may zest both limes as well.
White Chocolate Lime Cookies
Ingredients
1/2 cup butter, softened
3/4 cup sugar
2 limes
1 teaspoon vanilla extract
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup white chocolate chips
2-3 Tablespoons unsweetened vanilla almond milk
In a large bowl, cream together butter and sugar until light and fluffy, scraping sides of bowl as needed. Zest one lime (or both--your preference) and add zest to creamed mixture. Juice both limes and add, with vanilla extract, to creamed mixture, blending until incorporated.
In another bowl, sift or whisk together flour, baking powder, baking soda and salt. Fold dry ingredients into wet (you can also use the paddle attachment of your stand mixer and the "stir" setting). Add almond milk as needed (I used all 3 Tablespoons) and gently fold in white chocolate chips.
Using a small cookie scoop, drop batter onto a parchment or silicone lined baking sheet, about 2 inches apart.
Bake at 350 degrees F for 12 minutes or until the edges start to brown. Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.
Remove from oven and let cool on pans for 2 minutes. Then transfer to wire racks to completely cool.
Makes 3 dozen.
Happy Baking,
The Cookie Princess
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