Chocolate Dipped Lemon Cookies Recipes

CHOCOLATE DIPPED LEMON CLOUD COOKIES

Steps:

• Preheat oven to 325 degrees. In a medium bowl combine flour, cornstarch, baking powder and salt.
• In a mixer fitted with a paddle attachment, add butter and powdered sugar and beat until light and silky. Beat in eggs one at a time. Batter will not fully combine. Then add extracts and zest.
• On low speed, add flour mixture slowly and beat until fully combined. On a cookies sheet lined with parchment paper or spray with cooking spray, drop dough by teaspoonfuls rolled into balls. Then take a floured fork and make a criss cross design on top of each ball. Bake for 20 minutes. Let cool on cooling rack.
• In a glass bowl melt chocolate in microwave. Dip half of each cookie in melted chocolate and place on parchment paper or silpat to cool.

CHOCOLATE-DIPPED COOKIES

Steps:

• In a large bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Stir in almonds and chocolate chips. Cover and refrigerate for 2 hours. Divide dough in half. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 3 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool., Dip half of the cookies in white coating; allow excess to drip off. Place on waxed paper. Repeat with remaining cookies in dark chocolate coating. , Place milk chocolate coating in a resealable plastic bag; cut a small hole in one corner of the bag. Pipe designs on cookies. Let stand for 30 minutes or until set.

CHOCOLATE DIPPED LEMON COOKIES

Steps:

• 1. In a large mixing bowl, cream the confectioners sugar and butter until fluffy. Beat in the egg, lemon peel, lemon extract, and vanilla extract.
• 2. In a seperate bowl, combine the flour, baking powder, and salt. Add dry ingredients to the wet ingredients, mixing just until combined. With well floured hands, roll the dough into a 1 1/2 inch wide log. Wrap the log in plastic wrap and refridgerate 30 minutes.
• 3. Preheat oven to 350. Slice the dough into 1/4 inch thick slices; place the rounds 1 inch apart on an ungreased baking sheet. Bake 9 to 11 minutes. Cool for 1 minute on the baking sheet, then transfer the cookies to wire rack to cool completely.
• 4. To make glaze, melt the chocolate in a double boiler over hot not boiling water. Stir until the chocolate is smooth. Add the melted butter and continue stirring until well blended.
• 5. Line the baking sheets with waxed paper and coat lightly with non-stick cooking spray. Holding a cookie vertically, dip it halfway into the melted chocolate mixture. Place the cookie on one of the prepared baking sheets. Repeat with rest of the cookies. Transfer the baking sheets to a cool place and allow the chocolate to set, about 45 minutes to 1 hour. Store tightly covered with waxed paper seperating layers.