Chocolate-Dipped Lemon Cookies Recipe

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Chocolate-Dipped Lemon Cookies Recipe

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I make these light and tasty cookies every holiday season and everybody finds them irresistible. I love to dip the ends into melted chocolate for a sweet addition. —Sandy Klocinski, Summerville, South Carolina
MAKES:
60 servings
TOTAL TIME:
Prep: 35 min. Bake: 10 min./batch + cooling
MAKES:
60 servings
TOTAL TIME:
Prep: 35 min. Bake: 10 min./batch + cooling

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons grated lemon peel
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 ounces semisweet chocolate, chopped
  • 1 teaspoon shortening

Directions

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, egg yolk, lemon peel and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a 3/4-inch round tip. Transfer dough to bag. Pipe 2-in. S-shaped logs 2 in. apart onto parchment paper-lined baking sheets.
Bake 10-12 minutes or until edges are lightly browned. Cool on pans 2 minutes. Remove to wire racks to cool completely.
In top of a double boiler or a metal bowl over hot water, melt chocolate and shortening; stir until smooth. Dip one end of cookies in glaze, allowing excess to drip off. Place on waxed paper; let stand until set. Yield: about 5 dozen.
Originally published as Chocolate-Dipped Lemon Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p72

  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons grated lemon peel
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 ounces semisweet chocolate, chopped
  • 1 teaspoon shortening
  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, egg yolk, lemon peel and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a 3/4-inch round tip. Transfer dough to bag. Pipe 2-in. S-shaped logs 2 in. apart onto parchment paper-lined baking sheets.
  2. Bake 10-12 minutes or until edges are lightly browned. Cool on pans 2 minutes. Remove to wire racks to cool completely.
  3. In top of a double boiler or a metal bowl over hot water, melt chocolate and shortening; stir until smooth. Dip one end of cookies in glaze, allowing excess to drip off. Place on waxed paper; let stand until set. Yield: about 5 dozen.
Originally published as Chocolate-Dipped Lemon Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p72

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