Remember I said when you run across Meyer lemons at the market, buy them, run home, and bake whatever you can with these gems.
I wasn’t lying.
In this neck of the woods, we cherish these golden orbs with all our hearts when they rarely appear.
So, cherish the fruit, and cherish these Gluten-Free Meyer Lemon Cashew White Chocolate Cookie Thins! They are literally and figuratively a mouthful!
Gluten-Free Meyer Lemon Cashew White Chocolate Cookie Thins
16 Tbs. butter, room temperature
1 cup light brown sugar
1/2 cup white sugar
juice and zest of 1 Meyer lemon
3 large eggs
1 tsp. vanilla extract
1 tsp. sea salt
1 tsp. baking soda
2 1/2 cups gluten-free flour blend
2 cups roasted cashew pieces
1 1/2 cups white chocolate chips
Preheat the oven to 350 degrees.
Beat together the butter and sugars until light and fluffy. Add the lemon, eggs, and vanilla and beat until smooth.
Add the salt and baking soda and a little bit of flour at a time and continue beating until you reach cookie dough consistency.
Fold in the cashew pieces and white chocolate chunks.
Refrigerate the dough for 3-4 hours.
Scoop the dough on to a parchment lined baking sheet and bake for about 12 minutes – until the edges are golden brown.
Cool on the cookie sheet for 3-5 minutes, then transfer to a cooling rack to cool completely.
EXCELLENT with vanilla ice cream and milk, of course!
