Using a stand mixer, cream butter and sugar until light and fluffy.
Beat in eggs and yolk.
Mix in lemon juice, blueberry emulsion, lemon emulsion, and food coloring.
Add flour, cornstarch, salt, baking powder, and baking soda. Mix until just combined.
Fold in white chocolate and fruity pebbles.
Weigh cookies to about 5-6 ounces, roll in more fruity pebbles.
Chill in fridge for 20-30 min.
Bake at 350 on a parchment lined sheet for 15-20 min until baked to your desired texture.
