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Dipped Lemon Spritz

 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


  • 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 McCormick® Pure Vanilla Extract
  • 2-1/2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • Dash salt
  • 1 package (12 ounces) dark chocolate chips


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