Lemon and White Chocolate Cookies

Lemon and White Chocolate Cookies  

INGREDIENTS
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 1 ⁄2 cups all-purpose flour
1 teaspoon baking powder
1 ⁄2 teaspoon salt
1 cup powdered sugar
2 tablespoons lemon juice
Yellow food coloring (optional)
1 cup white chocolate chips
1 tablespoon vegetable oil

PREPARATION
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the butter and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking powder and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Roll the dough into 1-inch balls and place them on the prepared baking sheet. Flatten each ball slightly.
Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on a wire rack.
In a small bowl, whisk together the powdered sugar and lemon juice to make the lemon glaze. Add yellow food coloring if you like.
Melt the white chocolate chips with the vegetable oil in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.
Once the cookies are cool, drizzle white chocolate over the top, followed by the lemon glaze, creating a double drizzle effect.

Preparation time: 15 minutes | Cooking Time: 12 minutes | Total time: 27 minutes

Kcal: 180 kcal per cookie | Servings: 24 cookies