Anywho, the weather is gorgeous and I wanted to make a cookie with a lighter side. I was thinking coconut at first but we don't have any readily available, so, next time.
The hint of almond in these cookies makes them perfect as a vehicle for the white chocolate.
Ingredients:
2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 egg
1 tsp vanilla extract
1/4 tsp almond extract
1 cup finely chopped white chocolate
Directions:
In a bowl, whisk together flour, baking powder and salt until well combined. Set aside.
In a large bowl, using an electric mixer on medium speed, cream butter and sugar until light and fluffy, about 3 minutes.
Add egg, beating well after addition. Beat in vanilla and almond extract. Scrape down sides of bowl. On low speed, or using a wooden spoon, gradually add flour mixture, beating just until blended
By hand or on low speed, fold in white chocolate.
Divide dough in half. Shape each portion of dough into a log 2 inches (5 cm) in diameter. Tightly wrap each dough log in parchment paper or plastic wrap and chill for 2 to 3 hours or overnight.
Preheat oven to 350F (180C). Working with one dough log at a time, remove parchment paper or plastic wrap. Using a sharp knife, cut log into 1/4 inch (0.5 cm) slices. Place about 1 inch (2.5 cm) apart on cookie sheets lined with parchment paper. (I've discovered that this particular cookie sheet was easier to use with out the parchment paper, most others, however, work better with it.)
Bake one sheet at a time in preheated oven for 10 to 12 minutes or until edges start to turn lightly golden.
Immediately slide parchment paper onto a wire cooling rack. Cool cookies 5 minutes, then transfer from parchment paper to cooling rack and cool completely.
Oh, and in other news, darling bought me the most wonderful apron with matching oven mitten set!
Isn't he the best? ^_^
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