In a small food processor, combine sugar and lemon peel; cover and process until blended. In a large bowl, cream butte and 2/3 c lemon-sugar until light and fluffy. Beat in the egg, lemon juice and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
Using a cookie press fitted with a 1 1/2-in 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 for 8-10 min 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 airtight container at room temperature, or freeze for up to 3 months.
Originally Submitted
10/28/2009
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