I needed to use some egg yolks that were left from the Devil's Food White Out Cake I'll be posting for TWD up next. Of course, I turned to my trusty cookie friend, Anna at Cookie Madness and scoured her site. It really didn't take much scouring, I just typed egg yolks in her search window and found just what I was looking for. These cookies. I had all three of these things--hazelnuts, lime and white chocolate to use up and they sounded interesting.
I did change a few things, so I will post the recipe as I made it, but check out Anna's other version of this cookie as well. She had found the same recipe from two different sources with all the same ingredients, except the amount of flour was a whole cup different between the two. So I did add the extra cup of flour as I like a thicker cookie. These are still somewhat thin and crispy and a little chewy, I loved the flavors. I'm also a little bummed as the cookies are actually supposed to have pepper in them and somehow I forgot it! Next time. Here's the recipe as I made them, but check out Anna's, too.
Hazelnut Lime White Chocolate Cookies, adapted from The Chicago Sun Times, Gracie Howaniac, the Hazelnut Council and Anna! (Whew)
2 1/4 cups unbleached all-purpose flour
1 1/2 cups hazelnuts, toasted, finely diced (I used prepackaged chopped nuts)
1 teaspoon baking soda
3/4 teaspoon freshly ground black pepper (I forgot it!)
1/2 teaspoon salt
1 1/4 cups granulated sugar
1 cup unsalted butter, room temperature
2 tablespoons grated lime zest
2 egg yolks
2 tablespoons lime juice
1 cup white chocolate chips (I used chopped white chocolate)
Preheat oven to 375 degrees. Line baking sheets with parchment paper. Set aside. In a medium bowl, whisk together flour, hazelnuts, baking soda, PEPPER (oops) and salt. Set aside.
In the bowl of a mixer, cream sugar , butter and lime zest on high speed until smooth and fluffy, about two minutes. Beat in egg yolks until well combined. Stir in lime juice until blended. Stir in dry ingredients just until combined. Stir in white chocolate.
Using a cookie scoop, drop onto baking sheets at least two inches apart. Bake for 10 minutes or until golden. Cool two minutes on sheets, then remove to wire racks to cool. Makes at least three dozen.
A good cookie!