I am typing this blog post knowing that Mother Nature is prepared to shed her wrath on Tallahassee, Florida today. You can feel the storm in the air. The dark clouds are approaching quickly, and will open up as soon as Mother Nature gives them the signal. Why am I sharing this with you? Weather has been intense lately around the country, and I think we are getting prepared to receive our share of the intensity.
Now, onto what you actually came to visit me for…good food, and a recipe.
These cookies were made a couple of weeks ago. You can serve up with a glass of wine, or a glass of milk, both work. I love when cookies do that! What’s make these cookies extra special is the semolina flour, olive oil and the extra egg yolk which provides density and a golden color.
Lemon-White Chocolate Cookies
Makes about 48 cookies
Recipe from Food Network
1-3/4 cups all purpose-flour
1 cup fine semolina flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1-1/2 sticks) unsalted butter, at room temperature
1 cup sugar
2 tablespoons extra-virgin olive oil
1 large egg plus 1 egg yolk
3 tablespoons limoncello or other sweet lemon liqueur
1/2 teaspoon vanilla extract
Finely grated zest and juice of 1 lemon
8 ounces white chocolate, chopped
1/2 cup pistachios, finely chopped
1. Whisk the all-purpose flour, semolina flour, baking powder, baking soda and salt in a large bowl. In a separate bowl, beat the butter and sugar with a mixer on medium speed until light and fluffy, about 2 minutes.
2. Whisk olive oil, whole egg, egg yolk, limoncello, vanilla, lemon zest and lemon juice in a large liquid measuring cup or bowl. Add to the butter mixture and beat on medium speed until smooth. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Cover the dough with plastic wrap and chill 30 minutes.
3. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Roll the dough into 2-inch-long, 1/2-inch-thick logs; arrange 2 inches apart on the prepared baking sheets. Bake in batches until golden around the edges, about 18 minutes, rotating the baking sheets halfway through. Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely.
4. Meanwhile, put the white chocolate in a heatproof bowl and set over a saucepan of barely simmering water (do not let the bowl touch the water); stir until the chocolate melts. Drizzle the cookies with the melted white chocolate and sprinkle with the pistachios. Let set at room temperature, about 15 minutes.