Strawberry Cookies With White Chocolate Chunks

20 minPrep Time

15 minCook Time

35 minTotal Time

Ingredients

1 1/4 cup all-purpose flour

1/2 teaspoon baking powder

1/8 teaspoon salt

1/4 cup unsalted butter-softened

4 oz cream cheese-softened

3/4 cup sugar

1 egg

1 teaspoons vanilla extract

3/4 cup chopped fresh strawberries

2 tablespoon lemon juice

1-2 tablespoon flour

5 oz white chocolate-chopped

sanding sugar

Instructions

1. Preheat the oven to 350 F and line pans with parchment paper.
2. Pour fresh lemon juice over chopped strawberries, drain them after a few minutes.
3. Whisk together 1 1/4 cup all-purpose flour, salt and baking powder and set aside.
4. Beat butter with sugar and cream cheese until it’s light and fluffy.
5. Add egg and vanilla and mix well.
6. Gradually add flour mixture and mix until it’s well combined.
7. Stir in chopped white chocolate.
8. Sprinkle strawberries with 1-2 tablespoon flour, toss them until all strawberries are coated with thin layer of flour and then stir them really gently in the batter.
9. Drop heaping tablespoon of batter onto pan leaving an inch space between.
10. Set the cookies in the refrigerator for 5-10 minutes before baking.
11. Sprinkle the cookies with sanding sugar if you want, but do not overdo it because they are sweet enough.
12. Bake for 13-15 minutes( until the edges become golden brown).
13. Let them cool a few minutes in the pan than transfer them to a wire racks to cool completely.

Sweet and Sour Thai Carrot and Cucumber Noodle Salad 15 mins to make, serves 2

Ingredients

• 3 TBSP fresh lemon juice
• 3 TBSP extra virgin olive oil
• 2 TBSP white vinegar
• 1/4 tsp salt [plus extra, to taste]
• 1/8 tsp dill [fresh or dried]
• 1/8 tsp garlic powder
• 1/2 tsp fresh minced garlic
• 2 cups chickpeas [canned or cooked from dry]
• 1/4-1/2 cup fresh chopped cilantro, plus extra to garnish
• 1.5 large english cucumbers
• 1 cup chopped green bell pepper
• 1/4 cup finely minced onion
• 2-3 extra large carrots
• 2 TBSP honey
• 2 TBSP rice vinegar
• 1/2-1 TBSP sesame seeds
• 1/2-1 TBSP chia seeds

Instructions

1. Combine lemon juice, olive oil, vinegar, garlic powder, dill, salt, and minced garlic and whisk to emulsify.
2. In a medium bowl add chickpeas, minced onion, chopped bell pepper, 1/2 an English cucumber [chopped] and cilantro.
3. Pour in dressing and mix thoroughly. The longer you allow them to marinate the more intense the flavor will be!
4. Next, using a spiralizer or tool of choice [see above for options] curl one english cucumber and 2-3 large carrots [the biggest, thickest carrots you can find] into raw spiral noodles.
5. Whisk together 2 tablespoons of honey with 2 tablespoons of rice vinegar and pour over salad.
6. Top with extra chopped cilantro and a hearty sprinkle of sesame and chia seeds. If you're adding chopped nuts, toss those babies on top too and have at it!