Lemon-White Chocolate Chip Cookies

2-1/4 c. all-purpose flour

1 t. baking soda

3/4 t. cream of tartar

1/4 t. salt

1-1/2 sticks (12 T.) unsalted butter, at room temperature

1 c. sugar

1 T. finely grated lemon zest (from 2 lemons), plus 1 T. lemon juice

2 large eggs

1/2 t. pure vanilla extract

1-1/2 c. white chocolate chips

Position racks in the upper and lower thirds of the oven and preheat to 350 degrees. Line 2 baking sheets with parchment paper.

Whisk the flour, baking soda, cream of tartar, and salt in a medium bowl. In a separate large bowl, beat the butter, sugar, and lemon zest with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the lemon juice and vanilla. Reduce the mixer speed to low; beat in the flour mixture in two batches, until combined. Stir in the white chocolate chips with a wooden spoon.

Drop heaping T. of dough about 2" apart onto the prepared pans. Bake, switching the pans halfway through, until the cookies are just golden brown around the edges, 10-12 minutes. Transfer the pans to racks and let cool 3-5 minutes, then remove the cookies to the racks to cool completely.

Makes about 36 cookies.

Adapted from Holiday Cookie Cookbook, p. 20.