Dark Chocolate Lemon Drop Cookies Rsc Recipes

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DARK CHOCOLATE LEMON DROP COOKIES #RSC



Dark Chocolate Lemon Drop Cookies #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. I like lemon sugar cookies and I really like chocolate chip cookies, so I wondered how the two would go together. Seeing the ingredient list for the contest I decided to go for it. This delicious cookie is the result. Enjoy!

Provided by twz.sperry_12577693

Categories     < 30 Mins

Time 29m

Yield 18 cookies

Number Of Ingredients 12

2 cups unbleached all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup non-hydrogenated margarine
1/2 cup unbleached cane sugar
1/4 cup honey
1 lemon, juice and zest of
1 egg
1 tablespoon real vanilla
1/3 cup heavy cream
1 cup dark chocolate chips
non-stick Reynolds Wrap Foil

Steps:

  • Preheat oven to 350`F.
  • Mix flour, baking soda and salt and set aside.
  • Zest lemon and then microwave the lemon for ten seconds to get the juice flowing. Then cut and squeeze lemon juice cut side up into a mixing bowl being careful not to get seeds in the bowl.
  • Mix margarine, sugar and honey with juice until well blended.
  • Then add egg, vanilla and heavy cream and mix again until well blended.
  • Then add flour mixture and mix just until blended inches.
  • Add dark chocolate chips and mix into cookie dough.
  • Scoop cookie dough by the tablespoon full onto a NonStick Reynolds Wrap covered baking sheet. Press cookies down slightly and bake at 350`F for 8 to 10 minutes until light golden brown.

Nutrition Facts : Calories 153, Fat 4.8, SaturatedFat 2.8, Cholesterol 16.4, Sodium 124.3, Carbohydrate 26.4, Fiber 0.9, Sugar 14.7, Protein 2.3

MELT-IN-YOUR-MOUTH LEMON DROP COOKIES



Melt-In-Your-Mouth Lemon Drop Cookies image

The addition of cornstarch to these cookies really makes them melt in your mouth! The fact that they are egg-free makes them good for those allergic to eggs, and since the cookies are little, it is easy to eat a bunch - unfortunately... :) These are a nice addition to a summer BBQ, a baby shower, or any get-together. These can be made with any citrus fruit, but we like lemon the best!

Provided by Greeny4444

Categories     Dessert

Time 1h

Yield 60 cookies, 20 serving(s)

Number Of Ingredients 9

2 cups butter, softened
1 cup powdered sugar
3 1/2 cups all-purpose flour
1/2 cup cornstarch
2 tablespoons lemon zest (about 3 medium lemons)
1 tablespoon vanilla extract
1 cup powdered sugar
2 1/3 tablespoons lemon juice (squeeze from the lemons just zested)
2 teaspoons lemon zest

Steps:

  • Heat the oven to 350°F
  • In large bowl, beat butter and 1 cup powdered sugar with electric mixer on medium speed. Stir in flour, cornstarch, lemon zest and vanilla until well blended.
  • Shape dough into 3/4-inch balls and place about 1 1/2 inches apart on a parchment-lined cookie sheet and flatten a little.
  • Bake 9 to 11 minutes, or until edges are light golden brown. Remove carefully from cookie sheet to wire rack. Cool completely.
  • Whisk together 1 cup powdered sugar, lemon juice, and zest in a small bowl. Stir in additional juice if necessary, or powdered sugar to thicken.
  • Dip the tops of the cooled cookies in icing and place on the parchment paper that you baked the cookies on, to harden.

Nutrition Facts : Calories 303.9, Fat 18.6, SaturatedFat 11.7, Cholesterol 48.8, Sodium 163.2, Carbohydrate 31.9, Fiber 0.7, Sugar 12, Protein 2.5

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