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Dipped Lemon Spritz Recipe

Dipped Lemon Spritz Recipe

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
TOTAL TIME: Prep: 50 min. Bake: 10 min./batch + cooling YIELD:72 servings

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

  • 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. 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.

Wine Pairings

Sweet White Wine

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