Anyone ever had that "week from hell?" Well, mine was last week and among all the terrible, Armageddon- like events that took place, the icing on the cake was having my photos declined by a popular foodie website. This site, which will only be abbreviated "FG", decided that my food is either a) dull/bad light or b) food composition. So I am forging ahead with another cookie recipe and Im not going to bother submitting for publishing since I can already hear the outcome...
Regardless of what others may think based on some picture, I KNOW these recipes taste good! SO , enough of my rant and on with these amazingly delicious creamsicle cookies.
Remember those orange creamsicle ice cream pops, well, here they are in cookie form. At this point, I am usually met with skeptical facial expressions but one taste and you'll know what Im talking about. Fine grated orange zest and white chocolate chips transform this basic cookie dough into a melt-in -your mouth summer treat. WOW.Orange Creamsicle Cookies
2 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons orange zest (for me that was the zest of 2 oranges)
2 cups Guitard Choc-Au-Lait Vanilla Chips (I used Ghirardelli white chips)
Preheat oven to 375 degrees.
In a small bowl, combine flour, baking soda, and salt; set aside.
In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and chips.
Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 - 10 minutes or until golden brown around edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.