Chocolate Dipped Lemon Cookies Recipes

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to medium low; beat in the flour mixture in 2 batches until combined.
• Transfer the batter to a resealable plastic bag and snip the corner to create a 1/2-inch opening. Pipe the batter into 1/2-by-3-inch strips, about 2 inches apart, on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden around the edges, about 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Line a baking sheet with parchment. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Dip the cookies halfway in the chocolate, letting the excess drip off, then place on the prepared baking sheet. Refrigerate until the chocolate just sets, 10 to 15 minutes.

Steps:

• Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper.
• In a large bowl, whisk together the flour, cornmeal, baking powder, and salt. In another large bowl, beat the sugar and eggs with an electric mixture until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour mixture, and beat until just blended. (The dough will be sticky). Stir in the almonds. Let the dough rest for 5 minutes.
• Divide the dough evenly into 2 equal mounds and place on the prepared baking sheet. With moist hands, space the dough evenly apart and form into 2 (9 by-3-inch) logs. Bake for 35 minutes until lightly browned. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Let cool completely.
• Place the chocolate chips in a medium bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate is melted and smooth. Dip the end of each biscotti in the chocolate. Transfer the dipped biscotti to a wire rack, set over a baking sheet, until the chocolate has hardened. Store in an airtight container.

Steps:

• 1. In a large mixing bowl, cream the confectioners sugar and butter until fluffy. Beat in the egg, lemon peel, lemon extract, and vanilla extract.
• 2. In a seperate bowl, combine the flour, baking powder, and salt. Add 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 refridgerate 30 minutes.
• 3. Preheat oven to 350. 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 wire rack to cool completely.
• 4. To make glaze, melt the chocolate in a double boiler over hot not boiling water. Stir until the chocolate is smooth. Add the melted butter and continue stirring until well blended.
• 5. Line the baking sheets with waxed paper and coat lightly with non-stick 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 rest of the cookies. Transfer the baking sheets to a cool place and allow the chocolate to set, about 45 minutes to 1 hour. Store tightly covered with waxed paper seperating layers.

Steps:

• In a large bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Stir in almonds and chocolate chips. Cover and refrigerate for 2 hours. Divide dough in half. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 3 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool., Dip half of the cookies in white coating; allow excess to drip off. Place on waxed paper. Repeat with remaining cookies in dark chocolate coating. , Place milk chocolate coating in a resealable plastic bag; cut a small hole in one corner of the bag. Pipe designs on cookies. Let stand for 30 minutes or until set.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in egg yolk and vanilla. Gradually beat in flour. , Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten to 2-in. circles with bottom of a glass dipped in sugar., Bake 10-12 minutes or until firm. Remove to wire racks to cool completely. , In a bowl, beat filling ingredients until blended. Spread on the bottoms of half of the cookies; top with remaining cookies. , In a microwave, melt chocolate and butter; stir until smooth. Dip each cookie halfway in chocolate mixture; allow excess to drip off. Dip in nuts. Place on waxed paper; let stand until set.

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.