I think cookies might be the answer to the worlds problems.
Why, you ask? I’m participating in the Third Annual Great Food Blogger Cookie Swap! The cookie swap brings together food bloggers from all across the country, in celebration of all things scrumptious. (Who doesn’t love that?)
Just like last year, The Great Food Blogger Cookie Swap will benefit COOKIES FOR KIDS’ CANCER, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer. If there were ever a cause to support, THIS is it! Basically, bloggers sign up to bake cookies and then ship a dozen cookies to three other bloggers. That’s right, we all get to share in the cookie love! My cookies were sent to New York, Hawaii and Texas! WHOO! Talk about covering the nation!
Not only did our fees (100% of them!) support COOKIES FOR KIDS CANCER, we had some incredible sponsors this year! Many thanks to OXO, Dixie Crystals, Gold Medal and Grandma’s Molasses for your generous gifts!
If I am being honest, it’s been a struggle to do much of anything in my kitchen lately. And since we’re being honest, after the death of my father-in-law a few weeks ago, I’ve been in a huge, depressed, funk-o-licious frame of mind. Yet, when I was making these cookies, life didn’t feel so depressing. There was butter creaming in the mixer. Flour was sifted in a bowl. Lemons were zested and the fragrant smell of rosemary covered my fingers. All was right with the world. I’m telling you, if every person who was sad or needed a friend, were given a home-made cookie, the world would be a better place. Cookies are like a hug on a plate and who doesn’t love a good, warm hug?
These are Lemon Rosemary Cookies with White Chocolate and Pistachios. These cookies smell like Christmas and pair perfectly with a hot cup of tea! The amount of lemon zest might seem like a lot, but trust me, the tart lemon with sweet white chocolate along with the salty crunch from the pistachios, completely make these cookies! They were very popular around school last month and I’ll probably make another batch just for us before the year is over. They are THAT good!
Lemon Rosemary Cookies with White Chocolate and Pistachios
1 3/4 cup all-purpose flour
1 cup semolina flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
12 TBLS unsalted butter, at room temperature
1 cup sugar
2 TBLS extra-virgin Olive Oil
1 large egg, plus 1 egg yolk
3 TBLS Limoncello
1/2 tsp lemon extract
finely grated zest of of four lemons
juice from 2 of the zested lemons
2 TBLS finely chopped fresh rosemary
8 oz white chocolate, chopped
1/2 cup pistachios, finely chopped
Sift together the flours, baking powder, baking soda and salt in a large bowl.
In a separate bowl, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes.
In a small bowl, whisk together the olive oil, whole egg and egg yolk, limoncello, lemon extract, lemon juice and zest. Add to the butter mixture and beat until smooth. Reduce mixer speed to low, add the flour mixture and rosemary and beat until just combined. Cover the dough with plastic wrap and chill 30 minutes.
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Use a cookie scoop and place mounds of dough about 2 inches apart on prepared cookie sheets. Bake in batches until golden around the edges 12 – 15 minutes. Let cool 2 minutes on the baking sheet, then transfer to a wire rack to cool completely.
While the cookies are cooling, put the white chocolate in a heatproof bowl and set over a saucepan of barely simmering water. Stir until chocolate melts. Drizzle the cookies with melted white chocolate and sprinkle with chopped pistachios.
I do have to offer very sincere apologies to the three wonderful bloggers who received my cookies. With so much on our plates (none of them cookies!) I had completely forgotten I’d signed up to do the swap this year. I was very tardy in mailing mine out, but they are on their way!! I promise!