{"id":41364,"date":"2016-07-26T20:23:55","date_gmt":"2016-07-27T00:23:55","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=41364"},"modified":"2016-07-26T20:23:55","modified_gmt":"2016-07-27T00:23:55","slug":"raspberry-white-chocolate-cookies%e3%83%a9%e3%82%ba%e3%83%99%e3%83%aa%e3%83%bc%e3%83%9b%e3%83%af%e3%82%a4%e3%83%88%e3%83%81%e3%83%a7%e3%82%b3%e3%83%ac%e3%83%bc%e3%83%88%e3%82%af%e3%83%83%e3%82%ad","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=41364&lang=en","title":{"rendered":"Raspberry White Chocolate Cookies<br>\u30e9\u30ba\u30d9\u30ea\u30fc\u30db\u30ef\u30a4\u30c8\u30c1\u30e7\u30b3\u30ec\u30fc\u30c8\u30af\u30c3\u30ad\u30fc"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41365 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/07\/25-1.jpg\" alt=\"25\" width=\"510\" height=\"717\" \/><\/p>\n<p>After making <a href=\"https:\/\/www.culinarytribune.com\/?p=41226&amp;lang=en\" target=\"_blank\">these toasts<\/a> and eating them fresh, I still had some raspberries from our friends left.<\/p>\n<p>With Terry&#8217;s request, I decided to make raspberry cookies.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41366 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/07\/30-2.jpg\" alt=\"30\" width=\"510\" height=\"717\" \/><\/p>\n<p>I was planning to freeze the raspberries before adding to the dough, but I didn&#8217;t have enough time, so the raspberries were still soft.<\/p>\n<p>So when I tried to form cookies, the raspberries would lose their shape and they were getting messy, which made me want to cry.<\/p>\n<p>But I persevered!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41368 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/07\/20-4.jpg\" alt=\"20\" width=\"596\" height=\"428\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/07\/20-4.jpg 896w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/07\/20-4-450x322.jpg 450w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/07\/20-4-768x550.jpg 768w\" sizes=\"auto, (max-width: 596px) 100vw, 596px\" \/><\/p>\n<p>The cookies turned out to be DELICIOUS!<\/p>\n<p>Okay I forgot to add lemon zest; Terry&#8217;s original request was &#8220;raspberry white chocolate lemon cookies&#8221;.<\/p>\n<p>But hey, they still tasted fabulous.<\/p>\n<p>Terry likes his cookies soft and gooey.<\/p>\n<p>I like mine chewy but not too soft.<\/p>\n<p>I think I achieved the best texture for the both of us this time!<\/p>\n<p>And the mashed raspberries were not an issue at all.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41367 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/07\/28-1.jpg\" alt=\"28\" width=\"510\" height=\"717\" \/><\/p>\n<p><strong>Raspberry White Chocolate Cookies<\/strong> adapted from <a href=\"http:\/\/tallgrasskitchen.com\/chocolate-chip-cookies\" target=\"_blank\">this recipe<\/a><\/p>\n<p>1 1\/4 sticks salted butter, softened<br \/>\n9 oz packed brown sugar<br \/>\n1 large egg, room temperature<br \/>\n1 tsp pure vanilla extract<br \/>\n4 1\/4 oz bread flour<br \/>\n4 1\/4 oz all purpose flour<br \/>\n1\/2 tsp baking soda<br \/>\n1\/2 tsp baking powder<br \/>\n2\/3 tsp kosher salt<br \/>\n1\/2 cup white chocolate chips<br \/>\n1\/2 cup raspberries (frozen preferebly)<\/p>\n<p>1. Mix all the ingredients except for chocolate chips and raspberries.<br \/>\n2. Add chocolate chips and raspberries.<br \/>\n3. Scoop dough onto a pan lined with parchment paper. Flatten slightly.<br \/>\n4. Bake in 350F oven for 10~15 minutes.<\/p>\n<p>I&#8217;m on <a href=\"https:\/\/instagram.com\/culinarytribune\/\" target=\"_blank\">Instagram<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>After making these toasts and eating them fresh, I still had some raspberries from our friends left. With Terry&#8217;s request, I decided to make raspberry cookies. I was planning to freeze the raspberries before adding to the dough, but I didn&#8217;t have enough time, so the raspberries were still soft. So when I tried to [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-41364","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/41364","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=41364"}],"version-history":[{"count":3,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/41364\/revisions"}],"predecessor-version":[{"id":41376,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/41364\/revisions\/41376"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=41364"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=41364"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=41364"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}