Ingredients:
1 cup butter, room temperature
1 cup sugar
1 (3.4 ounce) package instant Lemon
Pudding mix
2 1/4 cups all purpose flour
1 teaspoon baking soda
2 eggs
1 teaspoon lemon extract
Zest from two medium lemons
1/4 teaspoon salt
1 ½ cups - 2 cups white
chocolate chips
Directions:
Preheat oven to 350 degrees.
Combine flour, baking soda, and salt in a
small bowl and set aside. Cream
together butter and sugar. Beat in
pudding mix and lemon zest until blended. Add
the eggs and lemon extract and mix
well. Add the
flour mixture and mix to combine. Stir
in white chocolate chips.
Place golf ball sized dough
balls on a cookie sheet . Bake at 350 degrees for 10 minutes
(rotating after 5 minutes). Do not over-bake! Let cookies cool for 5 minutes on cookie sheet before moving to a cooking rack.
Store in air-tight container (I
suggest doing this while they're still a little warm if you like your cookies
on the chewy side)
Ingredients |
lemon zest |
creamed butter |
adding sugar |
adding pudding and zest |
adding egg |
all mixed |
adding dry ingredients |
adding white chocolate |
No comments:
Post a Comment