Lemon Cooler Cookies

• 1/8 teaspoons UNsweetened Powdered Lemonade Drink Mix
• 1/2 cups White Chocolate Chips
• 1/2 cups Butter
• 3/4 cups Powdered Sugar (Split Into 1/4 Cup And 1/2 Cup Portions.)
• 1/4 teaspoons Vanilla
• 1/4 teaspoons Salt
• 1 cup All-purpose Flour
• 1 whole Lemon (You Need The Zest From All Of It Plus The Juice From Half Of It.)

1. Preheat oven to 350F.
2. Add drink mix powder to the white chocolate and melt in a double boiler. Whisk to integrate and keep heating until it's fully melted.
3. Spread the melted chocolate out over a Silpat or parchment-lined sheet pan until 1/8 inch thick and pop in the freezer 15 minutes to harden. Once frozen, peel from your Silpat and run a knife thru the white chocolate to dice it into pieces about the same size as minced onion.
4. With hand or stand mixer on medium, beat butter and 1/4 cup powdered sugar, for 2 minutes, scraping bowl as necessary. Add vanilla and salt and mix 30 seconds more to integrate. Slow things down to a stir, add flour, zest and lemon juice. When it comes together, stir in the chopped white chocolate.
5. Roll cookies into 3/4 inch balls (about a measured teaspoon of dough) and space evenly on a Silpat or parchment-lined sheet pan. Bake in your preheated oven for 12-14 minutes, or until the bottom edges just begin to brown. When done, let rest 5-7 minutes on the pan before removing to wire rack to cool completely.
6. When completely cool, coat the cookies in the remaining 1/2 cup of powdered sugar.

mix, white chocolate chips, butter, powdered sugar, ubc, ubc, allpurpose, lemon

Taken from tastykitchen.com/recipes/desserts/lemon-cooler-cookies/ (may not work)