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