Lemon Cookies

Lemon Cookies

2 sticks room temp butter

2 cups sugar

2 eggs

zest of 90% of a lemon (save the other 10% of the zest for ganache frosting)

2 Tbsp fresh lemon juice

2 tsp baking soda

½ tsp salt

3 cups flour (up to ¼ cup more if your dough is feeling a little wet or if you do a test cookie that comes out a little flat)

1. Preheat oven to 350 degrees.
2. Combine butter and sugar. Beat together on high speed for a minute or so either with a hand held mixer or with a stand mixer.
3. Add the eggs, lemon juice and lemon zest. Beat together for another two solid minutes.
4. Then in a bowl, combine the flour, salt and baking soda lightly whisk or mix with a fork just so there are no clumps of baking soda. Add the flour mixture to the wet mixture and mix until just combined.
5. With a ¼ cup measuring cup, measure out the cookies and roll into smooth balls.
6. Bake at 350 for about 12 minutes or until the bottoms start to golden and the tops start to crinkle.

White Chocolate Ganache frosting:

½ cup heavy whipping cream

1 cup white chocolate chips

10% of the zest from that same lemon

1 tsp fresh lemon juice

1. While the cookies are in the oven, make the whole chocolate ganache frosting by heating 1/2 cup of heavy cream in a small pot over the stove just until the sides start to slightly bubble. (Don't overcook the cream or it will curdly)

2. Pour the very warm cream over the 1 cup of white chocolate chips and let sit for about 10 minutes until all white chips have melted. Stir together until no lumps appear.

3. Let ganache cool to room temp for about 15-30 minutes.

4. Add the remaining lemon zest and about 1 teaspoon of lemon juice. Mix will.

5. Frost cooled cookies with cooled ganache Enjoy!