Dipped Lemon Spritz Recipe

3.5 4 4
Dipped Lemon Spritz Recipe
Dipped Lemon Spritz Recipe photo by Taste of Home
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Dipped Lemon Spritz Recipe

Read Reviews
3.5 4 4
Publisher Photo
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
MAKES:
72 servings
TOTAL TIME:
Prep: 50 min. Bake: 10 min./batch + cooling
MAKES:
72 servings
TOTAL TIME:
Prep: 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

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

Nutritional Facts

1 cookie: 83 calories, 5g fat (3g saturated fat), 10mg cholesterol, 5mg sodium, 10g carbohydrate (5g sugars, 0 fiber), 1g protein.

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

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Reviews forDipped Lemon Spritz

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MY REVIEW
jomcd User ID: 1822249 108133
Reviewed Dec. 19, 2011

"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"

MY REVIEW
grimshawhaven User ID: 4880140 173267
Reviewed Feb. 7, 2010

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

MY REVIEW
sweetonyou User ID: 4129273 145618
Reviewed Dec. 1, 2009

"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!"

MY REVIEW
np8840 User ID: 3600820 127549
Reviewed Nov. 8, 2009

"cookie was very bland. Very disappointing; wouldn't make again."

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