Thin, crisp, lemony cookies, slightly tart from plenty of lemon zest, sweetened with white chocolate chips and loaded with macadamia nuts; these cookies were the surprise hit of our camping trip this summer. Everyone in the family kept coming back for just one more. Despite their thin and delicate appearance, these cookies transported well. They were just as nice on days three and four as on the day I made them.Check out all of the Gluten Free Dessert Recipes on this website!
White Chocolate Macadamia Nut Lemon Cookies {traditional and gluten free recipes}
Servings: 3 -4 dozen, depending on size
Ingredients
- 1/2 cup butter softened
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1/2 teaspoon vanilla
- 1 egg
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 3/4 cup brown rice flour *
- 1/2 cup tapioca starch *
- 1/3 cup potato starch *
- 1/4 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2/3 cup macadamia nuts
- 2/3 cup white chocolate chips
- * If you are not in need of a gluten free recipe simply substitute 1 1/2 cups all-purpose flour for the items marked with an *
Instructions
- Preheat the oven to 325 degrees. Combine the butter and the sugars in a mixing bowl and beat on medium speed until light and fluffy. Add the egg, vanilla, lemon juice and lemon zest and beat again until fluffy. Stir together the dry ingredients and slowly add to the wet mixture. Stirring or mixing until combined. Mix in the macadamia nuts and chocolate chips.
- Scoop 1" balls of cookie dough onto a silpat or parchment lined baking sheet. Bake for 12 minutes, until slightly puffy and barely golden around the edges. Remove from the oven and let cool on the trays for 1-2 minutes before transferring to a wire rack to finish cooling. Store in an airtight container for up to 4 days. Enjoy!
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