CHOCOLATE DIPPED LEMON COOKIES

CHOCOLATE DIPPED LEMON COOKIES image

Yield 60

Number Of Ingredients 12

1 1/2 c confectioners sugar
2 sticks butter, room temperature
1 egg
2 t lemon zest
1 t lemon extract
1 1/2 t vanilla
2 1/2 c flour
1 1/4 t baking powder
1/4 t salt
glaze:
10 oz good quality semi-sweet chocolate (Ghiradelli); broken up
1 1/2 T butter, melted

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.