ACTIVE: 40 min/ TOTAL: 1 hr 20 min/ MAKES: about 48 cookies

1  3/4 cups all purpose  flour

1 cup fine semolina flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

12 tbsp (1  1/2 sticks) unsalted butter, at room temperature

1 cup sugar

2 tbsp extra virgin olive oil

1 large egg plus 1 egg yolk

3 tbsp limoncello or other sweet lemon liqueur

1/2 tsp vanilla extract

Finely grated zest and juice of 1 lemon

8 ounces white chocolate, chopped

1/2 cup pistachios,finely chopped


1. Whisk the all purpose flour, semolina flour, baking powder, baking soda, salt in a large bowl. In a separate bowl, beat the butter and sugar with a mixer on medium speed until light and fluffy, about 2 minutes.

2 Whisk the olive oil, whole egg, egg yolk, limoncello,vanilla, lemon zest and lemon juice in a large liquid measuring cup or bowl. Add to the butter mixture and beat on medium speed until smooth. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Cover the dough with plastic wrap and chill 30 minutes.

3. Preheat the oven to 350*. Line 2 baking sheets with parchment paper. Roll the dough into 2 inch long, 1/2 inch thick logs; arrange about 2 inches apart on the prepared baking sheets. Bake in batches until golden around the edges, about 18 minutes, rotating the baking sheets halfway through. Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely.

4. Meanwhile, put the white chocolate in a heatproof bowl and set over a saucepan of barely simmering water (do not let the bowl touch the water); stir until the chocolate  melts. Drizzle the cookies with the melted white chocolate and sprinkle with the pistachios. Let set at room temperature, about 15 minutes.

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