Children are heading back to school--some have already started and some next week, but it's a time to look over recipes and plan lunches. For me, I could hardly sleep in anticipation. New dresses my mother had sewn to choose from, new saddle oxfords, and school supplies I had purchased with my babysitting (or allowance) money.
My mother made our lunches that morning and the homemade cookies, usually the night before and I know I didn't appreciate her near enough until I was a mom doing the same thing for my daughters. My mother went to work in the high school cafeteria as their baker when my youngest sister started junior high. It was the first time she had worked outside of the home since she got married in 1938. She loved baking for the kids and enjoyed the compliments. Our girls attended private schools, which didn't have a hot lunch program, so coming up with new and different lunches was always a challenge. Likewise, for all the moms of home-schooled children, I think you can relate how tough it is to make balanced lunches.
These cookies maybe a little sophisticated in taste, but I believe the children today have been exposed to more things than us and will appreciate their unique blend of flavors.
Double Pistachio~Lemon~White Chocolate Chip Cookies
1 cup (2 sticks) unsalted butter, at room temperature
1 1/3 cups light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1/2 lemon--juice and zest
1 tsp. Vanilla extract
3 1/4 cups King Arthur all-purpose flour
1/2 cup pistachio flour*
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. Kosher salt
1 cup chopped pistachio
2 cups (11 or 12 oz) white chocolate chips
*You can grind your own pistachio flour in the food processor or VitaMix, but be careful not to let it go to "butter." Alternatively, you can add a 1/4 to 1/3 cup more all-purpose flour instead of the Pistachio flour--you won't get the same intensity of flavor, but the cookies are still wonderful!
Preheat oven to 350F-degree. Line a baking sheet with parchment paper.
In the bowl of a stand mixer, using the paddle attachment, beat the sticks of butter until creamy. Scrape down the sides of the bowl. Add the sugars, lemon juice, zest, and vanilla and beat well. Add the eggs, one at a time, beating well after each addition. Again, scrape down the sides of the bowl. Add the dry ingredients, including the pistachio flour and chopped pistachios and beat until combined. Stir in the white chocolate chips.
Scoop out the dough, with a 1/4-cup scoop, leaving about 2-inches between for spreading. I like to use my finger-tips to press down lightly on the tops before they go into the oven.
Bake 12 minutes, rotating the pan once to insure even browning. Remove from the oven and cool 5 minutes before transferring to a rack to cool completely. Makes 2 dozen.
The bright green pistachios and the white chocolate chips is a wonderful combination, but then, there's that hint of lemon that makes you take another bite and another bite and so on. Your children will love these and Mom's--this makes a wonderful snack with a cup of tea or coffee when you get a break. Enjoy!