This was one of the few attempts I made at cookies this year. (I really need to try to do holiday baking this year. We’ll see if I have the time/energy, but I’m at least thinking about it, which is a good sign.

This was the recipe I used to break in my stand mixer (STAND MIXER Y’ALL), and with a combination of lemon curd and white chocolate chip, it’s hard to get better than that. And what better way to start than by making your own lemon curd to make these? I’ll link my recipe in the ingredients list.

Lemon Curd White Chocolate Chip Cookies
Makes at least two batches of cookies


  • 6 T butter at room temperature
  • .5 c white sugar
  • .5 c dark brown sugar
  • 1 egg
  • .25 c lemon curd
  • 1 t lemon zest
  • 1.75 c flour
  • .75 t baking soda
  • dash baking powder
  • pinch salt
  • 1 c white chocolate chips

Preheat your oven to 350. While it warms up, cream your butter and sugars together, and then mix in the egg, lemon curd (making of pics 1-2), and lemon zest (pics 3), followed by the flour, baking powder and soda, and salt. Then, slowly fold in your white chocolate chips (pic 4).

Roll the dough into small balls, and place on your baking sheet (see pic 5 for size). (If you’ve got parchment paper or a silicone baking mat, put that on, but otherwise, straight on the sheet is totally fine.) Bake for about 8 to 12 minutes, until they’re lightly golden brown on the edges (pic 6).

And then enjoy your amazing spring-esque cookies!

So this recipe will always be one forever etched in my mind, as it was the one where I found out how to handle an oven fire. (The pictured oven? It’s almost forty years old, near as I can tell.  It’s always run 25 degrees hot at minimum, and lately, it’s been smoking when I use it at higher temperatures.) When I preheated the oven, it seemed to be smoking more than usual – when I opened the oven, there was a small fire on the bottom.  After a quick moment of panic and googling, I learned how to put out the fire.  Gonna share it below, just in case you ever need to put out an oven fire.

1. DON’T OPEN THE OVEN – oxygen only feeds the fire. Let it burn itself out.

2. Turn off the oven and let it sit.

I only opened the oven one more time to see if it had burned out, and almost fed it further. But after that, I just let it sit and when I opened it next, it had burned out. 

The good that came out of this was that I learned how to clean my oven, and that in talking to the landlord about it, I got him to replace it with a gas oven that’s coming this Wednesday. I’ve only cooked with it twice since then, and frankly, I’ve only gotten worried at any temps that are above 400.  It hasn’t set on fire since, at least, so small miracles.

…Anyways.  They’re very good scones!

Strawberry White Chocolate Scones
Makes 8 scones


  • 2 large eggs
  • 3 T milk
  • 1 T vanilla extract
  • 2 c flour
  • 2 T sugar
  • 2 t baking powder
  • .5 t salt
  • 5 T frozen butter
  • 1 c sliced strawberries
  • 1/3 c white chocolate chips


  • .5 c powdered sugar
  • 1 T vanilla extract
  • 1 T milk

Mix together your dry ingredients in a large bowl, and mix together your wet ingredients except for the butter and strawberries and white chocolate in a separate smaller bowl. I accidentally switched the bowl sizes, but it still works.  Take your frozen butter, and grate it into the dry ingredients, and mix it together until the dry ingredients clump like wet sand.  Slice your strawberries into small slices, and then add them and the white chocolate to your wet ingredients. Then combine the wet and dry ingredients, until you have a single ball of dough; don’t be afraid to work extra flour into the dough if it’s too damp.  

Take your ball of dough, put it on a well floured surface, and flatten it into a circle that’s about an inch and a half thick. Divide it into eight wedges, and preheat the oven to 450 (425 on my oven). Bake for about fifteen minutes, until golden brown. 

While your scones bake, whisk together your powdered sugar, vanilla extract, and milk until you have a glaze. Once the scones are down, put them on a rack to cool, and as they’re cooling, drizzle them with the glaze.

And then, enjoy!

I make these cookies at minimum once a year, for C2E2, or just for me.  The cherry/white chocolate combo is one of the best out there, for real.  And I have mithingthepoint to thank for the original recipe; this is one of my enduring staples in my cookie stable.

A note: these may come out a bit sticky once you’re done blending the maraschino cherries and white chocolate chips into the dough; don’t be afraid to add more flour to get a coherent dough.

Princess Daisies
Makes appx 32 cookies


  • 1 c butter (aka 2 sticks)
  • 1 c white sugar
  • .5 c dark brown sugar
  • 2 eggs
  • 1.5 t vanilla extract (I used closer to 2 t)
  • 2 t baking powder
  • pinch of salt and cinnamon
  • 2.75 c flour
  • 10 oz jar maraschino cherries, drained
  • 1 package white chocolate chips

Preheat your oven to 350 (my oven was at 325, you know how it goes). Cream together your butter and sugar with an electric mixer, and then add your eggs, and vanilla extract.  Follow this with your baking powder, salt, and cinnamon, and finally, your flour, slowly adding it to the dough.  Drain your jar of cherries, and fold them in – as you do so, they will be chopped up.  Then, add your package of white chocolate chips.  If the dough is still sticky at this point, add a half cup of flour at a time, seeing where it leaves you after adding it.

Roll the dough into small balls, and place on the baking sheet. Put into the oven for about fifteen minutes, until the balls have expanded similar to the final pic (forgot to take a dough ball picture, whoops). Let cool for five minutes, and then remove to a wire rack for further cooling

This is a new recipe that I tried out on a whim, but honestly, you can’t really go wrong with red velvet in cookie form, much less with a white chocolate accompaniment.  These are going with me to C2E2, so we’ll see how much of a success they are.  Gut’s saying they will be, though, especially with the little nibble that I took.

I made some pretty significant changes to the original recipe, in that I pretty much added flour and butter back in for corn starch and shortening, respectively. If you would like the original recipe with those, please consult the link below. These are rich, and heavy, and not for the light of heart.

Red Velvet White Chocolate Chip Cookies
Makes appx 30 cookies


  • 2.25 c + 3 t flour
  • 2.5 T cocoa powder (I went with Heshey’s Special Dark cocoa powder)
  • .75 t baking soda
  • .5 t salt
  • 13 T butter, at room temperature (aka a stick and 5 T)
  • 1.5 c white sugar
  • 1 large egg
  • 1 egg yolk
  • 1 t white vinegar
  • 1.5 t vanilla extract (I used closer to 2 t)
  • 1 T red food coloring
  • 1.33 c white chocolate chips (I used the rest of the bag leftover form making Irish Whites last night)

Preheat your oven to 375 (mine was on 350 due to it running hot), and mix together your flour, cocoa powder, baking soda, and salt in a separate, medium bowl, and set aside for now (see pic 1). 

Cream together your butter and sugar with an electric mixer until fluffy, and then add your egg, and egg yolk, mixing until you have a smooth, coherent dough. Then add your white vinegar, vanilla, and red food coloring, and mix until you have a uniform red dough (see pic 2 for example). Slowly add your dry ingredients, ideally a cup at a time, mixing until you have a combined, solid dough, similar to pic 3. Then, pour in your white chocolate chips and mix them into the dough.  

Take chunks of dough and roll them into balls, placing them on a baking sheet.  Do not flatten them; the baking process will do that to it.  Give it enough room to spread – the spacing pictured in pic 4 is ideal.

Put the cookies in the oven for ten minutes, until the cookies flatten (see pic 5).  There may be some cracking on the surface of the cookies – don’t worry about that!  It gives the cookies character.

Cool for about five minutes before removing to a rack to further cool, and then enjoy the rich red velvety goodness!