Here’s a simple drop cookie you’ll find utterly irresistible. Pale yellow in color, lightly crisp outside with a nice inner chew. In some small measure they remind me of the candy I used to eat as a kid, without the pucker. I made this recipe up on a whim and it’s turned out to be one of my favorites.
Yields 4 dozen.
SODIUM CONTENT: 13.8 mg per cookie
1/2 c. (1 stick) unsalted butter, softened
1 1/2 c. sugar
1/2 t. pure vanilla extract
1 T. pure lemon extract
1 1/2 T. lemon juice
2 eggs, at room temp
2 t. Ener-G sodium-free baking soda (available online at healthyheartmarket.com)
2 c. all-purpose flour
1 1/2 c. white chocolate chips
Preheat oven to 375 degrees.
Cream butter and sugar in a large mixing bowl. Add extracts and juice and mix well. Beat in eggs, one at a time, then add baking soda. Gradually mix in the flour. Once combined, stir in the chips. Drop by tablespoonful onto an ungreased baking sheet. Place sheet on the middle rack in oven and bake 10 minutes. Remove from oven, allow to cool on pan for a minute, then remove to a wire rack to cool fully. Store in an airtight container.