2 cups unbleached all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons lemon zest, finely grated
1 tablespoon basil, finely chopped into small pieces
1/2 cup butter, room temperature
1 cup white chocolate, chips
1 cup superfine sugar
1 egg, room temperature
2 tablespoons lemon juice
Preheat oven to 350 F.
In a medium bowl, whisk together flour, baking powder, salt, lemon zest, chocolate chips and basil.
In a large bowl, cream butter and sugar until light and fluffy. Add egg, and lemon juice and beat until combined. With the mixer on low, beat in flour mixture to combine.
Drop teaspoonfuls (about 1" apart) onto two cookie sheets. Bake for about 15 to 20 minutes or until cooked and a golden color. Remove from the oven to cool.
1 tablespoon fresh lemon juice
1/2 cup powdered/icing sugar
2 tablespoons lemon zest
Whisk fresh lemon juice and powdered sugar until smooth and creamy. Frost cookies and sprinkle with fresh lemon zest.