-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60
seconds — Chop up and mix together all
of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on
parchment paper - lined cookie
sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum
of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie
sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the
sheet pan (or just eat them immediately...)
I made 2 lemon braids yesterday and let the ball
of dough rise overnight covered tightly in a glass bowl - I had some Mascarpone leftover so I used that instead
of the cream cheese - I made my own lemon curd - I was able to form the dough in a
parchment paper lined 10x15
sheet pan - it made it easier to arrive at the 10x15 shape - it was a success at my family gathering - everybody had
seconds - GREAT RECIPE - Thank you.