- 6
Ingredients
- 2/3 c. plus 2 Tbsp. sugar
- 2 tsp. grated lemon peel
- 1 c. unsalted butter softened
- 1 egg
- 2 tsp. lemon juice
- 1 tsp. vanilla
- 2 1/2 c. flour
- 1/4 tsp. baking powder
- Dash salt
- 1 pkg. (12 oz) dark chocolate chips
Preparation
Step 1
Combine sugar and lemon peel.
In large bowl cream butter and 2/3 c. 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.
Using a cookie press fitted with a 1 1/2" bar disk, form dough into long strips on ungreased baking sheets. Cut each strip into squares (no need to separate pieces). Bake at 350 for 8-10 min or until set (do not brown). Remove to wire racks to cool completely.
In 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 temp or freeze for up to 3 months.