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Chocolate-Dipped Lemon Cookies




Source of Recipe


Website: The Boulder Camera


Recipe Link: http://web.dailycamera.com

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.