Lemon White Chocolate Cookies

A few years ago, I made an Orange White Chocolate cookie, and I really enjoyed that. Lately, I've been thinking about trying a Lemon White Chocolate version, and I took the oppurtunity to try that combo a few days ago. I love it, possibly even more than the orange white chocolate cookie. The delicate flavors blended so well together. To some of the batch, I added chopped macadamia nuts. These were really good, too. I'll include the nuts in the recipe as an option. I used Trader Joe's natural lemon extract. For the white chocolate, I used Milka brand, which is widely available in Europe. I used a random amount of 7 oz; use whatever you think is good. Adding lemon zest to this recipe would make it even better!

Lemon White Chocolate Cookies

1 cup unsalted butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon lemon extract
2 cups all-purpose flour

1/4 cup whole wheat pastry flour
3/4 teaspoon baking soda
1/2 teaspoon salt
7 ounces white chocolate, chopped
1/2 cup macadamia nuts, chopped (optional)

Preheat oven to 350 degrees. Cream the butter and sugars together until light and fluffy. Beat in the egg and lemon extract. Stir the flour, baking soda, and salt together; gradually mix into the creamed mixture. Stir in the white chocolate and nuts. Using a medium cookie scoop, drop balls of dough onto ungreased baking sheets. Bake for 8-10 minutes in the preheated oven. Cool on the baking sheet for about 2 minutes before transferring to a wire rack to cool completely.