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Chocolate Drizzled Lemon Cookies
1 1/2 cups Powdered Sugar
1 cup Butter or Margarine, softened
1 Egg
2 teaspoons Lemon Peel, grated
1 teaspoon Lemon Extract
1 teaspoon Vanilla Extract
2 1/2 cups Flour
1 teaspoon Baking Powder
1/4 teaspoon Salt
Glaze:
12 ounces Chocolate, your choice
1 1/2 tablespoons Butter, melted
In a large mixing bowl, cream the powdered sugar and butter until
fluffy. Beat in egg, lemon peel, and extracts. In another bowl, mix the flour,
baking powder and salt. Add dry ingredients to wet ingredients, mixing until
just
combined.
Roll dough (with well floured hands) into a 1 1/2 inch wide log. Wrap
the log in plastic wrap and refrigerate 30 to 60 minutes.
Preheat oven to 350 degrees F, and slice the dough into 1/4 inch thick
slices. Place the slices one inch apart on an ungreased cookie sheet. Bake for
9 - 11 minutes, and cool for one minute on cookie sheet before removing to
cooling racks. Melt the chocolate in a double boiler over hot, but not boiling
water. Stir until chocolate is smooth, then add melted butter, and continue
stirring until well blended. Line cookie sheets with waxed paper and coat
lightly with
nonstick cooking spray. Lay cookies on lined sheets, about 1/2 to 1 inch apart,
and drizzle melted chocolate mixture onto cookies in lines or swirls,
leaving most of cookie exposed. Place cookie sheets in a cool place for about
one
hour, so chocolate drizzles can set up. Store in an airtight container, with
waxed paper separating layers.
   
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