Cointreau White Chocolate Cookies: adapted from The Complete Magnolia Bakery Cookbook - Allysa Torey & Jennifer Appel
- 2 ¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup sugar
- ½ cup firmly packed light brown sugar
- 1 large egg, at room temperature
- ½ tablespoon grated orange zest
- 1 tablespoon orange liqueur (Cointreau, Triple Sec, Grand Marnier)
- 1 cup vanilla or white chocolate chips
- Preheat oven to 350 degrees.
- In a large bowl, sift together the flour, the baking soda, and salt. Set aside.
- In a large bowl, cream the butter with sugars until smooth, about 3 minutes. Add the egg and mix well. Add the flour mixture and beat thoroughly. Stir in the orange zest and the vanilla chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Bake for 10 – 12 minutes or until lightly golden brown.
- Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
I thought it would be a nice addition in these cookies.
Any excuse to consume more of it, right? ;)