Lemon & White Chocolate Creme Cookies

First I have to say how the weather is beyond ridiculous.

Enough with the rain already, Mother Nature.

It is probably one of the worst summers I remember.

I am sure people back east and in the south would love

these cool temperatures and wet days.

I know that my husband being in that area of the country

has NO sympathy for me at all.

We would gladly switch places with each other.

And the fact is with rainy weather comes very cloudy skies.

Which means that my blogging has slowed down with

not having enough natural light to photograph.

I am not a fan of the light box and such.

The weather has not slowed down my baking, which is a

relief to all parties concerned....those being  family.

I wouldn't normally bake so much in the summer,

because it NORMALLY is smoking hot in my kitchen.

But the cooler weather allows more production.

And its really nice to stand near a hot stove on these

cold dreary days, dressed in layers.....hmmm not really.

Maybe because there is no sun, I have been craving

something that is bright and cheery.

I remember the odd time my mom would buy

packaged cookies, usually when we were camping.

One type was a favorite of mine, the Lemon Creme.

I love lemon anything, maybe more than chocolate.

And since there is no rule about combining the two,

I did just that.

You can thank me later for bringing a little

sunshine your way. :)

LEMON & WHITE CHOCOLATE CREME COOKIES :

 This recipe made a lot of cookies so I halved the recipe here.

  My recipes are from trial and error :)

Cookie:

3 oz unsalted butter

5 oz sugar

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

8 1/2 oz flour

2 oz white chocolate melted

1 large egg

1/2 teaspoon vanilla

zest and juice of one small lemon

Beat together the butter and sugar for about 3 minutes.

Add egg and mix well.

Add melted chocolate and beat for another 3 minutes.

Add vanilla, lemon zest and juice.

Add flour, baking powder, baking soda and salt, stir until combined.

Dough will be soft. Wrap in plastic and chill preferably at least 4 hours.

Remove dough from refrigerator.

Preheat oven to 350 F

Roll dough 1/4 inch thick. Cut with 2 inch round cookie cutter,

making sure to have equal number to make sandwich.

Bake on parchment lined cookie sheet for about 10 to 12 minutes.

Best to rotate pan half way through cooking time.

Remove cookies and cool completely.

Frosting:

1/2 cup unsalted butter

2 cups icing sugar

3 oz white chocolate melted

zest from one small lemon

lemon juice

Beat butter until smooth. Add icing sugar and melted white chocolate.

Beat until fluffy adding a little lemon juice to smooth out.

Stir in lemon zest.

Pipe or spread frosting onto one cookie and sandwich with a second.

Store in refrigerator so frosting stays firm.

*** this made about 16 cookie sandwiches