Hello all and Happy Early Thanksgiving.
My brother has been home this week on break and pretty much right as he came home he told us he had created this AMAZING cookie recipe for an RA activity he did at school and that we had to make it. Well we did just that tonight and let me tell you he was not exaggerating.
Think of a lemon meringue pie in cookie form and you have a pretty good idea of what these taste like- only better.
Please enjoy and let me know either here or via Facebook if you have tried them and what you think.
As a note, in our cookies the lemon flavor came out more as they cooled but that may not be the case if you use fresh lemon zest. We used frozen which may have caused it to not be as potent. (freezing lemon zest is another post).
 |
| Graham enjoying his creations! |
 |
| The finished product- we still have some tweaking but overall its good! |
“Lemon Meringue” cookies
-
- Cookie base-
-
- 1 cup butter
-
- 3/4 cup lightly packed brown sugar
-
- 3/4 cup white sugar
-
- 2 eggs
-
- 1 tsp vanilla
-
- 2 1/2 cups flour
-
- 1 tsp baking soda
-
- 1 tsp salt
-
- Add ins-
-
- ~3 tbsp lemon zest- add more if desired
-
- ~1.5 cups mini marshmallows (microwave 40 seconds (in 10-15 second increments)
to melt) or can use marshmallow fluff
-
- 1/3 cup white chocolate chips
-
- Directions:
-
- Cream butter and both sugars
-
- Add eggs and vanilla
-
- Mix in dry ingredients (after having mixed flour, salt, baking soda together to
combine)
-
- Sprinkle in lemon zest, add white chocolate chips, and marshmallow.
-
- Mix thoroughly to combine.
-
- Use scoop to measure out onto pan with liner.
-
- Bake at 375 for 7-9 minutes or until lightly golden brown.
After they have cooled for a couple minutes (if you can wait that long 😁) remove to a wire rack.
