The culprit....uh inspiration
But, with no one to bake for I've had to wait awhile so I could send Mike off to work with cookies in celebration of Valentine's Day. To celebrate I decided on Lemon White Chocolate Chip Butter Cookies and Peanut Butter Thumbprint Cookies. The lemon cookies satisfy my lemon craving (although I am still trying to talk my husband into letting me get a dwarf lemon tree) and the peanut butter cookies are easy to make and even easier to "valentine up", by making the jam thumbrint into a heart shape.
White Chocolate Butter Cookies- recipe adapted from Piece of Cake
1 cup unsalted butter, cut into tablespoons, at room temperature
3/4 cup sugar
1 teaspoon salt
1 teaspoon light corn syrup
2 tablespoons and 1 teaspoon lemon juice
2 large egg yolks
2 cups spooned and leveled all-purpose flour
1 cup white chocolate chips
1. Cream together the butter, sugar, salt, cornsyrup and lemon juice until creamy.
2. Add the egg yolks one at a time, beating between them.
3. Beat in the flour
4. Stir in white chocolate chips.
5. Shape dough into a disc and divide into 4 pieces.
6. Roll each piece into a log, about 2 inches around. Wrap each log and refrigerate overnight, or at least two hours. I let two rolls sit in the fridge overnight and froze the other two rolls.
7. When you're ready to bake preheat oven to 375. Slice each log into 12 cookies and place on baking sheet 1 inch apart. Keep the remaining dough cold while the first sheet bakes for about 15 minutes. Rotate the baking sheet halfway throught. Let cool two minutes before transferring to wire rack.
Makes 4 dozen.
Ready for the oven
White chocolate is the my least favorite type of chocolate, and I don't often opt for lemon flavored desserts, but this combination sounded intriguing enough to try. But, I burnt them so I wasn't able to get the full effect of thier goodness. It turned out to be more of a "grilled lemon white chocolate butter cookie". I'd recommend shortening the time to 10-12 minutes or reducing the temp- and make sure to put the cookies on parchment paper!
Peanut Butter Heartprint Cookies
1 cup peanut butter
1 1/3 cups sugar or splenda
1 tsp vanilla extract
Combine with a spoon. Press into small round disks. Use fingers to make heart shaped indentions in the center. Bake 12 minutes at 350F. Let cool some before moving to wire rack.
I love peanut butter cookies, but I'd never tried the thumbprint kind. The February edition of Martha Stewart Living suggested that you can make almost any cookie into a thumprint style cookie, and recommended making heartprints for Valentine's day. Some recipes I looked at for thumbrint cookies suggested baking the jam into the cookies and others suggested adding the jam after. But I didn't get to find out which method worked best because in the first batch the thumbprints came out of the dough, so I opted to make them all the same. Oh well, they still tasted fabulous