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Chocolate-Dipped Lemon Cookies




Source of Recipe


The Daily Camera


List of Ingredients




10 tablespoons (1 stick plus 2 tablespoons) chilled, unsalted butter, cut into 10 pieces
1 1/2 cups cake flour
1/2 cup powdered sugar
1 teaspoon lemon juice
Finely grated peel (zest) of 1 medium lemon(colored part only)
4 ounces dark coating (dipping) chocolate, melted according to package directions
2 to 3 tablespoons chopped pistachio nuts

Recipe



Coating chocolate hardens quickly and is easy to work with. It's sold in craft stores, candy-making shops and often in supermarkets next to the strawberries (for dipping). Often it is formed in 3/4-inch discs.


In a food processor fitted with the metal blade, process butter, flour and sugar until the consistency of coarse meal is reached. Add lemon juice an zest;process until mixture forms a ball. Remove from processor and mold into a disc; cut into fourths. Roll each piece into a log about 4 1/2-inches long. Wrap each long in plastic wrap and freeze. When ready to bake, preheat oven to 325 degrees.

Cut logs into 1/2 inch slices and place on ungreased baking sheet. Bake at 325 degrees for about 15 minutes or until slightly puffed and bottoms are light brown. Remove to cooling rack. Line a baking sheet with waxed paper.

When cookies are cool, dip each cookie halfway into the chocolate and place on waxed paper for chocolate to harden.
Sprinkle pistachio nuts on top of chocolate.