"Butter Safe Than Sorry" - читать интересную книгу автора (Myers Tamar)

15

1 cup (2 sticks) butter, softened

½ cup confectioners’ sugar

1 teaspoon lemon extract or lemon baking oil

2 cups all-purpose flour

⅔ cup unsweetened coconut, fine or medium shred

2½ tablespoons lemongrass puree or 1 tablespoon lemongrass powder [2]

2 cups (12-ounce package) white chocolate chips, chopped and divided

Additional coconut and lemongrass powder for decoration (optional)

Preheat oven to 350°F. Beat butter and sugar with an electric mixer until creamy. Add lemon oil or extract. Gradually beat in flour, coconut and lemongrass. Stir in 1½ cups white chocolate chips. Shape dough into 1-inch balls and place ½ inch apart on parchment-lined baking sheets. Bake on middle rack until cookies are set and light golden brown on bottom, 10 to 12 minutes.

Cool on baking sheets 2 minutes; remove to cooling racks to cool completely. Microwave remaining white chocolate chips in heavy-duty plastic bag, kneading at 10- to 15-second intervals, until totally melted and smooth. Cut a tiny corner from bag; squeeze to drizzle over cookies. Sprinkle with additional coconut and lemongrass powder, if desired. Refrigerate cookies for about 5 minutes or until chocolate is set. Store cookies in an airtight container at room temperature for up to 1 week.

Courtesy http://www.eatwisconsincheese.com/