These refreshing cookies are sure to be a hit at parties. The chocolate will please your sweet tooth.
—LEE ROBERTS RACINE, WI
PREP: 50 MIN. • BAKE: 10 MIN./BATCH + COOLING • MAKES: 6 DOZEN
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 1/2 cups all-purpose flour
1/4 teaspoon baking powder
Dash salt
1 package (12 ounces) dark chocolate chips
1. Preheat oven to 350°. 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 egg, lemon juice and vanilla. Combine 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 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 up to 3 months.