Lemon-white chocolate butter cookies

Yay, I finally used "Bakewise" for something!

I've had this book for ages, 'cause I felt that it was an essential for my bookshelf, a reference, almost, like a dictionary is for writers. But what I've found is that a lot of the recipes are just too fussy-looking for me, and the role I thought this book would fill is being filled instead by Cook's Illustrated and their books. And so, this book has been gathering dust all this time, sometimes thumbed but never used... until the other night, when I was looking for a good cookie recipe for warm weather, something fruity and sweet and on the lighter side, nothing too heavy or sticky, and something not too plain, either, not too ordinary. I came across this recipe, and the results were delicious. Well, alright, most of the results were delicious -- I'll admit, I burned the heck out of the first pan, so those went in the trash. But the rest were quite good. :)

Lemon-White Chocolate Butter Cookies
From "Bakewise"

1 c butter, softened and cut up
3/4 c sugar
1 tsp salt
1 tsp light corn syrup
1/2 tsp lemon extract
1 tbsp lemon zest
2 egg yolks
2 c flour
1 c white chocolate chips

1. Cream together the butter, sugar, salt, corn syrup, lemon extract and zest. Beat in the yolks one at a time. Beat in the flour.
2. Stir in the white chocolate chips.
3. Form into logs about 2 inches in diameter, wrap in plastic wrap and chill thoroughly (at least 2 hours in the fridge, though I cheated and sped up the process in the freezer).
4. Slice into 3/8-inch slices and place about an inch apart on a cookie sheet.
5. Bake at 375 degrees for 10 to 15 minutes, until the edges just begin to brown.
6. Cool on pan 2 minutes, then remove to a cooling rack.