DIPPED LEMON SPRITZ

DIPPED LEMON SPRITZ image

Yield 6 Dozen

Number Of Ingredients 10

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.