Best Dipped Lemon Spritz Recipes

DIPPED LEMON SPRITZ

Dipped Lemon Spritz image

This refreshing cookies are sure to be a hit on your holiday cookie plate. The chocolate is sure to please everyone's chocolate cravings.-Ms. Lee B. Roberts, Racine, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 6 dozen.

Number Of Ingredients 10

Ingredients

2/3 cup plus 2 tablespoons sugar
2 teaspoons grated lemon zest
1 cup unsalted butter, softened
1 large egg, room temperature
2 teaspoons lemon juice
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/4 teaspoon baking powder
Dash salt
1 package (12 ounces) dark chocolate chips

Steps:

Preheat oven to 350°. In a small food processor, combine sugar and lemon zest; cover and process until blended. In a large bowl, cream butter and 2/3 cup lemon sugar until light and fluffy. Beat in egg, lemon juice and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well., Using a cookie press fitted with a 1-1/2-in. bar disk, form dough into long strips on ungreased baking sheets. Cut each strip into squares (there is no need to separate the pieces). , Bake until set (do not brown), 8-10 minutes. Remove to wire racks to cool completely., In a microwave, melt chocolate; stir until smooth. Dip cookies diagonally in chocolate, allowing excess to drip off. Place on waxed paper; sprinkle chocolate with remaining lemon sugar. Let stand until set. Store in an airtight container at room temperature, or freeze up to 3 months.

Nutrition Facts : Calories 83 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 5mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

DIPPED LEMON SPRITZ

DIPPED LEMON SPRITZ image

Categories Cookies Citrus

Yield 6 Dozen

Number Of Ingredients 10

Ingredients

2/3 cup plus 2 tablespoons sugar
2 tsp. grated lemon peel
1 cup unsalted butter, softened
1 egg
2 tsp. lemon juice
1 tsp. vanilla extract
2-1/2 cups all-purpose flour
1/4 tsp. baking powder
Dash salt
1 (12 oz.) pkg. dark chocolate chips

Steps:

In a small food processor, combine sugar and lemon peel; cover and process until blended. In a large bowl, cream butter and 2/3 cup lemon-sugar until light and fluffy. Beat in the egg, lemon juice and vanilla. Combine the flour, baking powder and salt; gradually add to cream mixture and mix well. Using a cookie press fitted with a 1-1/2-inch bar disk, form dough into long strips on ungreased baking sheets. Cut each strip into squares (there is no need to separate the pieces). Bake at 350 degrees F for 8-10 minutes or until set (do not brown). Remove to wire racks to cool completely. In a microwave, melt chocolate; stir until smooth. Dip cookies diagonally in chocolate, allowing excess to drip off. Place on waxed paper; sprinkle chocolate with remaining lemon sugar. Let stand until set. Store in an airtight container at room temperature, or freeze for up to 3 months.