These are one of my favorite summer snacks! Refrigerating them before baking really enhances their flavor and makes them easier to scoop.
- Preheat oven to 350°F and line a baking sheet with parchment paper. In a medium bowl, combine flours and baking soda; mix well.
- In a separate bowl, cream the butter, shortening and sugar. Add in the eggs as well as the lemon juice, zest and extracts. Mix until well combined. Add the dry mixture in increments, fully combining between each portion until all of the flour is incorporated. Cover and store in the fridge for an hour.
- Scoop 1 ½” balls onto a baking sheet about 2” apart and place in the oven. Bake for 12 minutes or until the edges are golden brown and the center is set. Allow to cool for 5 minutes before transferring to a cooling rack.
- In a small microwave safe bowl, add white chocolates and microwave in 30 second intervals until melted and smooth. Add extract and stir to combine. Drizzle over the cooled cookies.
Looking for a main dish? Try one of these recipes!