As the summer sunshine comes to an end for most of the country, I like to keep my eyes on the super bright memories of the spectacular season.
And, when I think of summer sunshine, bright yellow lemons, honey, sweet corn, and white chocolate, and sunflower comes to mind.
Thus, Honey Sunbutter Lemon Corn White Chocolate Cookies!
Raw, white honey with a burst of sunflower seed butter, bright yellow and tangy lemons, a touch of yellow cornmeal, and white chocolate make these cookies the wonder that they are!
Honey Sunbutter Lemon Corn White Chocolate Cookies
1 Tbs. butter, softened (1 stick)
1 cup sunflower seed butter, smooth and creamy
1 1/2 cups raw, local honey
1 tsp. sea salt
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla extract
4 medium eggs
juice and zest of 1 large lemon
1 cup raw sugar
1 1/2 cups white corn meal masa
2 cups all purpose flour
20 oz. white chocolate chips
Preheat the oven to 375 degrees.
Whip together the butter, nut butter, honey, salt, baking soda, baking powder, vanilla, and eggs, until creamy.
Stir in the lemon juice and zest, as well as the sugar.
Once combined, add the cornmeal and flour 1/2 cup at a time, stirring well.
Fold in the white chocolate chunks.
Chill the dough for at least 10 minutes.
Using a melon baller, scoop 1″ balls on to parchment lined cookie sheets and bake for about 12 minutes, until crispy on the sides of the cookies.
Cool for several minutes before enjoying with anything and everything….perhaps a Colterris Sauvignon Blanc? YUM!!!!
