Chocolate Dipped Lemon Cloud Cookies Food

CHOCOLATE-DIPPED COOKIES

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.

CHOCOLATE-DIPPED SHORTBREAD COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat butter, powdered sugar and vanilla with spoon. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons butter or margarine, softened.)
• Roll dough 1/2 inch thick on lightly floured surface. Cut into small shapes by hand or use cookie cutters. Place 1/2 inch apart on ungreased cookie sheet.
• Bake 14 to 16 minutes or until set and bottoms are light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 1 1/2 minutes or until melted; stir until smooth. Dip half of each cooled cookie into melted chocolate. Place on waxed paper until chocolate is set.

CHOCOLATE DIPPED LEMON COOKIES

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.

CHOCOLATE-DIPPED COOKIES

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.