Chocolate-Dipped Lemon Cookies

Adapted from “The Ghiradelli Chocolate Cookbook” (Ten Speed Press, 2007).

  • 12 ounce(s) Semi-Sweet Chocolate Baking Bar

  • 1 1/2 cup(s) confectioners’ sugar

  • 1 cup unsalted butter, at room temperature

  • 1 large egg

  • 2 teaspoon(s) grated lemon zest

  • 1 teaspoon lemon extract

  • 1 teaspoon pure vanilla extract

  • 2 1/2 cup(s) all purpose flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1 1/2 tablespoon(s) melted unsalted butter for the glaze

  • In a large mixing bowl, cream the confectioners’ sugar and butter until fluffy.

  • Beat in the egg, lemon peel, lemon extract, and vanilla extract.

  • In a separate bowl, combine the flour, baking powder, and salt.

  • Add the 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 refrigerate 30 minutes.

  • Preheat the oven to 350ºF.

  • 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 a wire rack to cool completely.

  • To make the glaze, melt the chocolate in a double boiler over hot, but not boiling, water. Stir until the chocolate is smooth.

  • Add the melted butter and continue stirring until well blended.

  • Line the baking sheets with waxed paper and coat lightly with nonstick 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 the remaining cookies. Transfer the baking sheets to a cool place and allow the chocolate to set, approximately 45 minutes to 1 hour. Store tightly covered with waxed paper separating layers.

Prep time:40 min

Cook time:11 minutes



Keywords: chocolate,cookies,baking,lemon


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