Dark Chocolate Lemon Drop Cookies Rsc Food

DARK CHOCOLATE LEMON PIXIES

Steps:

• Melt butter and chocolate in 1-quart saucepan over low heat, stirring occasionally, 3-5 minutes or until smooth. Cool 10 minutes.
• Pour melted chocolate mixture into bowl. Add 1 cup flour, sugar, eggs, baking powder, vanilla and salt; beat at medium speed, scraping bowl often, until well mixed. Stir in remaining flour, cocoa and lemon zest. Cover; refrigerate 1 hour or until firm.
• Heat oven to 300°F.
• Shape dough into 1 1/2-inch balls. Roll in powdered sugar. Place, 2 inches apart, onto ungreased cookie sheets. Bake 14-16 minutes or until just set.
• Immediately press 1 piece candied lemon peel into center of cookie. Remove to cooling rack; cool completely.

JUMBO DARK CHOCOLATE COOKIES

Steps:

• PREHEAT oven to 325°F. Line baking sheets with parchment paper or lightly grease.
• MELT 2/3 cup morsels in microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; STIR. Morsels may retain some of their original shape. Microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Set aside.
• SIFT flour, cocoa, baking soda and salt into medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until creamy. Add melted chocolate and mix well. Add egg and vanilla extract, mixing until well blended, about 1 minute. Add flour mixture, mixing just until blended. Stir in remaining 1 cup morsels. Drop dough by level 1/4-cup measure 3 inches apart onto prepared baking sheets.
• BAKE for 16 to 18 minutes or until wooden pick inserted in center comes out with moist crumbs and the tops have a cracked appearance. Cool on baking sheets for 5 minutes. Remove to wire rack to cool completely.

LEMON DROP COOKIES

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.

DARK CHOCOLATE LEMON DROP COOKIES #RSC

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.

ALMOND LEMON CHOCOLATE CHEWS #RSC

Steps:

• Wisk together dry ingredients. Set aside.
• In a large bowl beat with a hand mixer (crumbled up or grated) almond paste, sugar, honey and butter until well blended. Add egg, zest and lemon juice. Beat until fluffy and light. Stir in dry ingredients. Stir in chocolate chips. Cover bowl with Reynolds wrap and refrigerate for at least 1 hour.
• Preheat oven to 350 degrees. Line a cookie sheet with Reynolds wrap, and lightly spray with non stick spray.
• Roll dough into walnut sized balls (1 inch). Roll in the almonds and place 2 inches apart on prepared cookie sheet and bake 9-12 minutes, or until lightly browning.
• Let it set on sheet for 2 minutes and remove to a rack to cool.
• Eat often!