Daonuts Giant Lemon/Lime Ginger White
Chocolate Chip Cookies
Adapted from a recipe at www.glutenfreecooking.about.com
If you're a lover of Brent & Sam's Key Lime, White Chocolate Chip
cookies, then these are for you! A soft cookie filled with bits of
crystallized ginger, white chocolate chips and lemon-lime zing!
Makes 18 large cookies
¾ cup unsalted butter, room temperature
1/2 cups granulated cane sugar
1 large egg
1 teaspoon lemon extract
2 cups Daonuts Cakes, Cookies, Muffins Flour
¼ teaspoon Expandex, optional (purchase at Amazon)
1/2 teaspoon baking powder
1 teaspoon ground ginger
1/4 teaspoon salt
1 teaspoon each lime and lemon zest
2 ounces minced crystallized ginger
½ cup white chocolate chips (optional)
1 ½ cups powdered sugar
1 tsp finely grated lemon peel
Optional: 1 tsp finely grated lime zest
2-3 Tbs lemon juice depending on how thick you like your glaze
Preheat oven to 375°. Line cookies sheets with baking parchment.
In a separate bowl, whisk to thoroughly combine Daonuts CCM Flour, baking powder, Expandex, ground ginger, and salt.
Combine softened butter and sugar in a mixing bowl or stand mixer. Cream until light and fluffy, about 3 minutes. Add egg, lemon/lime zests and lemon extract. Beat until combined.
Add the dry ingredients to the wet ingredients. Beat on low and use a spatula to scrape down the sides of the mixing bowl. When the mixture is combined, gradually add the minced crystallized ginger and white chocolate chips to the cookie dough and blend until combined.
Make 2 tablespoon balls out of dough for giant cookies. Place no more than 6 on large ungreased cookie sheets. Flatten dough balls to desired thickness.
Bake in preheated oven for 10 to 12 minutes or until the cookies are set and the edges are golden brown. Bake time will depend on how much the dough balls are flattened. For a thinner cookie, bake 10 minutes. For a thicker cookie, bake 12 minutes. Allow to cool on the cookie sheet for at least five minutes before removing with a large spatula to a cooling rack.
Glaze cookies after they cool.
You can freeze individual cookie dough rounds by shaping balls in a flat round shape. Place rounds on parchment covered cookie pan to freeze (so they don't stick together). After frozen, store in ziplock bag. Allow dough to thaw before baking.