Yield: 1 servings
|1½ teaspoon||Finely shredded lemon peel|
|1 cup||All-purpose flour|
|4 ounces||Semisweet chocolate (4 squares)|
Beat the butter with an electric mixer for 30 seconds. Add the sugar, lemon peel and vanilla; beat until combined. Beat in as much of the flour as you can with the mixer, scraping down the sides of the bowl occasionally. Stir in the remaining flour. Cover and chill for 1 hour or until the dough is easy to handle. Roll out the dough on a lightly floured surface to a thickness of ⅛ to ¼ inch. Use a 2-inch cookie cutter to cut out the dough. Place the cutouts 1 inch apart on an ungreased cookie sheet. Bake in a 375F oven for 5 to 7 minutes, until the edges begin to brown. Cool for 1 minute on the cookie sheet then remove the cookies to a wire rack to cool.
Heat the chocolate and shortening in a saucepan over low heat, stirring occasionally. Dip part of each cookie into the chocolate mixture. Cool on waxed paper for 30 minutes or until the chocolate sets. (If necessary, chill the cookies until the chocolate sets.) Makes about 40 cookies.
[Holiday Cookie Classics; Country Home; December 1994] Posted by Fred Peters. From: Fred Peters Date: 11-21-94 Submitted By JR BYERS On 12-10-94