Dipped Lemon Spritz

By amt2mf

Nutrition Facts: 1 cookie equals 83 calories, 5 g fat (3 g saturated fat), 10 mg cholesterol, 5 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Ingredients

• 2/3 cup plus 2 tablespoons sugar
• 2 teaspoons grated lemon peel
• 1 cup unsalted butter, softened
• 1 egg
• 2 teaspoons lemon juice
• 1 teaspoon vanilla extract
• 2-1 / cups all-purpose flour
• 1/4 teaspoon baking powder
• Dash salt
• 1 package (12 ounces) dark chocolate chips

Preparation

Step 1

1. In a small food processor, combine sugar and lemon peel; cover and process until blended. In a large bowl, cream butter and 2/3 cup lemon-sugar until light and fluffy. Beat in the egg, lemon juice and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.

2. Using a cookie press fitted with a 1-1/2-in. bar disk, form dough into long strips on ungreased baking sheets. Cut each strip into squares (there is no need to separate the pieces).

3. Bake at 350° for 8-10 minutes or until set (do not brown). Remove to wire racks to cool completely.

4. In a microwave, melt chocolate; stir until smooth. Dip cookies diagonally in chocolate, allowing excess to drip off. Place on waxed paper; sprinkle chocolate with remaining lemon sugar. Let stand until set. Store in an airtight container at room temperature, or freeze for up to 3 months. Yield: 6 dozen.