Lemon Cooler Cookies

Preheat oven to 350F.

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.

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.

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.

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.

When completely cool, coat the cookies in the remaining 1/2 cup of powdered sugar.