Chocolate Drizzled Lemon Cookies
Source of Recipe
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List of Ingredients
1 1/2 cups Powdered Sugar
1 cup Butter or Margarine -- softened
1 Egg
2 teaspoons Lemon Peel -- grated
1 teaspoon Lemon Extract
1 teaspoon Vanilla Extract
2 1/2 cups Flour
1 teaspoon Baking Powder
1/4 teaspoon Salt -- (optional)
Glaze:
12 ounces Chocolate -- your choice
1 1/2 tablespoons Butter or Margarine -- meltedRecipe
In a large mixing bowl, cream the powdered sugar and butter until fluffy. Beat
in egg, lemon peel, and extracts. In another bowl, mix the flour, baking powder
and salt. Add dry ingredients to wet ingredients, mixing until just combined.
Roll dough (with well floured hands) into a 1 1/2 inch wide log. Wrap the log in
plastic wrap and refrigerate 30 to 60 minutes.
Preheat oven to 350 degrees F, and slice the dough into 1/4 inch thick slices.
Place the slices one inch apart on an ungreased cookie sheet. Bake for 9 - 11
minutes, and cool for one minute on cookie sheet before removing to cooling
racks. Melt the chocolate in a double boiler over hot, but not boiling water.
Stir until chocolate is smooth, then add melted butter, and continue stirring
until well blended. Line cookie sheets with waxed paper and coat lightly with
nonstick cooking spray. Lay cookies on lined sheets, about 1/2 to 1 inch apart,
and drizzle melted chocolate mixture onto cookies in lines or swirls, leaving
most of cookie exposed. Place cookie sheets in a cool place for about one hour,
so chocolate drizzles can set up. Store in an airtight container, with waxed
paper separating layers.
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