Best Chocolate Dipped Lemon Cookies Recipes

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.

CHOCOLATE-DIPPED LEMON COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, egg yolk, lemon zest and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a 3/4-inch round tip. Transfer dough to bag. Pipe 2-in. S-shaped logs 2 in. apart onto parchment paper-lined baking sheets., Bake 10-12 minutes or until edges are lightly browned. Cool on pans 2 minutes. Remove to wire racks to cool completely., In top of a double boiler or a metal bowl over hot water, melt chocolate and shortening; stir until smooth. Dip one end of cookies in glaze, allowing excess to drip off. Place on waxed paper; let stand until set.

CHOCOLATE DIPPED LEMON COOKIES

Steps:

• For the dough, combine the confectioners sugar and butter and beat for 3-4 minutes until fluffy. Add the egg, lemon zest and lemon and vanilla extracts. Combine the flour, baking powder and salt. Reduce the mixer to low and add the dry ingredients, mixing until just combined. Use well floured hands to form the dough into a compact log 1 1/2" in diameter. Wrap in plastic wrap and refrigerate for 30-60 minutes. When ready to bake, preheat the oven to 350. Line 2 large baking sheets with parchment paper. Carefully cut the dough into 1/4" thick slices, turning the log slightly every few cuts to ensure even, round, slices. Place the rounds 1" apart on the baking sheets. Bake for 9-11 minutes, until the cookie edges are golden. Cool for 1 minute on the sheets, then transfer the cookies to a wire rack to cool. Keep the parchment on the baking sheets. While the cookies are cooling, make the glaze: melt the chocolate in a microwave-safe bowl. Add the melted butter and continue stirring to mix well. Remove from heat. Place a wire rack on one of the parchment paper lined baking sheets. Holding each cookie vertically, dip it halfway into the melted chocolate mixture. Place the cookie on the rack and repeat. Let the cookies set for 45-60 minutes until the chocolate is firm.