Dark Chocolate Lemon Drop Cookies Rsc Recipes

Steps:

• Preheat oven to 350`F.
• Mix flour, baking soda and salt and set aside.
• Zest lemon and then microwave the lemon for ten seconds to get the juice flowing. Then cut and squeeze lemon juice cut side up into a mixing bowl being careful not to get seeds in the bowl.
• Mix margarine, sugar and honey with juice until well blended.
• Then add egg, vanilla and heavy cream and mix again until well blended.
• Then add flour mixture and mix just until blended inches.
• Add dark chocolate chips and mix into cookie dough.
• Scoop cookie dough by the tablespoon full onto a NonStick Reynolds Wrap covered baking sheet. Press cookies down slightly and bake at 350`F for 8 to 10 minutes until light golden brown.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, cream and zest. Combine the flour, lemon drops, baking powder and salt; gradually add to the creamed mixture and mix well. , Drop by rounded teaspoonfuls 3 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.