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Dipped Lemon Spritz Recipe

Dipped Lemon Spritz Recipe photo by Taste of Home

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This refreshing cookies are sure to be a hit on your holiday cookie plate. The chocolate is sure to please everyone's chocolate cravings.—Ms. Lee B. Roberts, Racine, Wisconsin

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Dipped Lemon Spritz Recipe

Prep: 50 min. Bake: 10 min./batch + cooling

Yield: 72 Servings

50 10 60

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
2-1/2 cups all-purpose flour
1/4 teaspoon baking powder
Dash salt
1 package (12 ounces) dark chocolate chips

Directions

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

Nutritional 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.

Originally published as Dipped Lemon Spritz in Taste of Home October/November 2009, p93

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Dipped Lemon Spritz

Dipped Lemon Spritz

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Reviewed on Dec. 19, 2011 by jomcd

Didn't bother dipping in chocolate - everyone raved about this recipe. I do huge trays of Christmas cookies every year and these are one of the most popular

Reviewed on Feb. 07, 2010 by grimshawhaven

I made these for a cookie sale and got rave reviews.

Reviewed on Dec. 01, 2009 by sweetonyou

I would try using lemon extract in these cookies next time rather than the vanilla extract to try to give them a little more zest. Other than that I thought they were really nice and not too overpowering which can be really nice when you have a big meal such as Thanksgiving or Christmas!

Everyone also loved how pretty these cookies turned out!