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Dipped Lemon Spritz

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

72 ServingsPrep: 50 min. Bake: 10 min./batch + cooling

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

2 of 2

Dipped Lemon Spritz (continued)

Directions (continued)

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.

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.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.