Chocolate Dipped Lemon Cookies Recipes

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LEMON AND WHITE CHOCOLATE SHORTBREAD COOKIES



Lemon and White Chocolate Shortbread Cookies image

Melt-in-Your-Mouth Lemon and White Chocolate Shortbread Cookies, buttery, soft, and so easy to make. These shortbreads have a delicate zesty touch, and the white chocolate adds richness and sweetness. Serve them with your favourite hot drink, these are the best cookies no matter the season.

Provided by Daniela Apostol

Categories     Dessert

Time 50m

Number Of Ingredients 6

125 g butter, at room temperature
65 g granulated sugar ((plus extra 2 tablespoons for topping the cookies))
185 g plain flour
juice and zest from one lemon
1 tsp lemon extract
100 g white chocolate

Steps:

  • In a bowl, add the butter and sugar, and mix well with a hand mixer until you get a smooth paste.
  • Add the lemon extract, lemon zest and lemon juice, then the flour, and use your hands now to bring the ingredients together into a dough.
  • Cover the bowl with clingfilm, and refrigerate for 30 minutes.
  • Transfer the dough to the work surface, and use a rolling pin to roll it to about half a cm or 1/4 inch thickness.
  • Use a round cookie cutter or a glass to cut out rounds, depending on the size of your cutter you should get about 10-15 cookies.
  • Transfer the cookies to a large baking tray lined with non-stick paper, and bake in the preheated oven at 170 degrees Celsius (350 Fahrenheit) for about 12-15 minutes, making sure the tray goes onto the middle rack of the oven.
  • The cookies are ready when they are firm to touch, but still a pale yellow , do not let them brown ( a little tinge on the edges is fine).
  • Remove from the oven and leave them to cool down completely.
  • To melt the chocolate, cut it into small pieces, and add to a bowl set over a pot of simmering water.
  • When the cookies have cooled down, dip them into the melted chocolate - either all the way through or just half like I did, and leave to cool until the chocolate is set.

Nutrition Facts : Calories 157 kcal, Carbohydrate 18 g, Protein 2 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 19 mg, Sodium 66 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving

WHITE CHOCOLATE LEMON COOKIES



White Chocolate Lemon Cookies image

White Chocolate Lemon Cookies are everything! Inspired by Disney, these perfectly tart, soft and chewy lemon cookies are dipped in white chocolate for an unexpected treat you'll want to make again and again.

Provided by Tiffany

Categories     Dessert

Time 30m

Number Of Ingredients 12

½ cup butter (softened)
1 ¼ cups sugar (divided)
½ teaspoon vanilla extract
zest of 2 lemons
1 ½ teaspoons lemon extract
1 large egg
1 ½ cups all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder
⅛ teaspoon baking soda
1 cup white chocolate chips
2 teaspoons oil

Steps:

  • Preheat oven to 350 degrees and lightly grease a baking pan or line with parchment or a nonstick baking mat.
  • Combine butter and 1 cup of sugar in a large bowl. Cream 3-4 minutes til very light and fluffy.
  • Add vanilla, extract, lemon zest, and egg and cream til completely incorporated.
  • In a medium bowl whisk together flour, salt, baking powder, and baking soda.
  • Add dry ingredients to wet ingredients and mix til just combined.
  • Roll into 12 balls (I used a small cookie scoop and did two scoops per cookie ball). Roll in remaining 1/4 cup sugar and place 3 inches apart on prepared baking sheet.
  • Bake for 9-11 minutes - they should not be brown around the edges when you take them out, they may look underdone - and allow to cool for 10 minutes on the pan before transferring to a cooling rack.
  • When cookies are completely cooled, combine white chocolate and oil in a microwave-safe bowl. Microwave for 45 seconds, stir, return to microwave for 20 seconds at a time - stirring after each - until completely melted and smooth.
  • Dip cookies halfway in the chocolate and allow to cool (popping them in the fridge for about 2-3 minutes will speed this up!) before serving or storing in airtight container at room temperature.

Nutrition Facts : Calories 236 kcal, Carbohydrate 42 g, Protein 3 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 18 mg, Sodium 98 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving

ALMOND AND LEMON BISCOTTI DIPPED IN WHITE CHOCOLATE



Almond and Lemon Biscotti Dipped in White Chocolate image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h25m

Yield 20 biscotti

Number Of Ingredients 9

2 cups all-purpose flour
3/4 cup cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
3 large eggs
3 tablespoons grated lemon zest (from about 3 to 4 lemons)
3/4 cup coarsely chopped whole almonds
18 ounces white chocolate chips

Steps:

  • Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, cornmeal, baking powder, and salt. In another large bowl, beat the sugar and eggs with an electric mixture until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour mixture, and beat until just blended. (The dough will be sticky). Stir in the almonds. Let the dough rest for 5 minutes.
  • Divide the dough evenly into 2 equal mounds and place on the prepared baking sheet. With moist hands, space the dough evenly apart and form into 2 (9 by-3-inch) logs. Bake for 35 minutes until lightly browned. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Let cool completely.
  • Place the chocolate chips in a medium bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate is melted and smooth. Dip the end of each biscotti in the chocolate. Transfer the dipped biscotti to a wire rack, set over a baking sheet, until the chocolate has hardened. Store in an airtight container.

Nutrition Facts : Calories 268 calorie, Fat 11 grams, SaturatedFat 5.5 grams, Cholesterol 40 milligrams, Sodium 191 milligrams, Carbohydrate 39 grams, Fiber 1 grams, Protein 5 grams, Sugar 26 grams

CHOCOLATE DIPPED LEMON CLOUD COOKIES



Chocolate Dipped Lemon Cloud Cookies image

Provided by Kelsey

Number Of Ingredients 11

1 1/2 cups all-purpose flour
3/4 cup cornstarch
2 teaspoons baking powder
1/8 teaspoon salt
8 Tablespoons (1 stick) unsalted butter, softened
1 cup powdered sugar
2 large eggs
1 teaspoon vanilla
1/2 teaspoon lemon extract
1 teaspoons finely grated lemon
1 cup chopped chocolate

Steps:

  • Preheat oven to 325 degrees. In a medium bowl combine flour, cornstarch, baking powder and salt.
  • In a mixer fitted with a paddle attachment, add butter and powdered sugar and beat until light and silky. Beat in eggs one at a time. Batter will not fully combine. Then add extracts and zest.
  • On low speed, add flour mixture slowly and beat until fully combined. On a cookies sheet lined with parchment paper or spray with cooking spray, drop dough by teaspoonfuls rolled into balls. Then take a floured fork and make a criss cross design on top of each ball. Bake for 20 minutes. Let cool on cooling rack.
  • In a glass bowl melt chocolate in microwave. Dip half of each cookie in melted chocolate and place on parchment paper or silpat to cool.

CHOCOLATE-DIPPED COOKIES



Chocolate-Dipped Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield about 24 cookies

Number Of Ingredients 8

1 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, at room temperature
2/3 cup sugar
1 large egg
1 teaspoon pure vanilla extract
4 ounces milk chocolate, chopped

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 ORANGE COOKIES



Chocolate-Dipped Orange Cookies image

This recipe originally called for lemon in place of the orange but orange and chocolate translates to Christmas for me. Found the original in The Washington Post who attributed the Ghirardelli Chocolate Cookbook. In homage, consider using Ghirardelli chocolate for this recipe. Whatever chocolate you use, use block chocolate, not morsels. ****dough needs 30 to 60 minute minimum chill in the fridge (good for making the day before)**** These turned out to be the star on the Christmas platters. Several folks would not believe these were not purchased! They are that good with bittersweet chocolate & about 3+ teaspoons orange zest. Will make next with tangerine zest!

Provided by Busters friend

Categories     Drop Cookies

Time 31m

Yield 60 cookies

Number Of Ingredients 11

1 1/2 cups confectioners' sugar
16 tablespoons unsalted butter, at room temperature (2 sticks)
1 large egg
2 teaspoons orange zest, finely grated
1 teaspoon orange extract
1 1/2 teaspoons vanilla extract
2 1/2 cups flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
10 ounces semisweet chocolate, broken & chopped into 1-inch pieces
1 1/2 tablespoons unsalted butter, melted

Steps:

  • For the dough: Combine the confectioners' sugar and butter in the large bowl of a stand mixer or hand-held mixer; beat on medium speed for 3 to 4 minutes, until light and fluffy. Add the egg, lemon zest, and lemon and vanilla extracts.
  • Combine the flour, baking powder and salt on a sheet of wax paper. Reduce the mixer speed to low and add the dry ingredients, mixing just until combined. Use well-floured hands to form the dough into a compact log 1 1/2 inches in diameter. Wrap in plastic wrap and refrigerate for 30 to 60 minutes.
  • When ready to bake, preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper.
  • Carefully cut the dough into 1/4-inch-thick slices, turning the log slightly every few cuts to ensure even, round slices. Place the rounds 1 inch apart on the baking sheets. Bake for 9 to 11 minutes, until the cookie edges are golden. Cool for 1 minute on the sheets, then transfer the cookies to a wire rack to cool completely. Keep the parchment paper on the baking sheets.
  • While the cookies are cooling, make the glaze: Melt the chocolate in a small metal bowl suspended over a saucepan of very hot water over medium heat, stirring occasionally until smooth. Add the melted butter and continue stirring to mix well. Remove from the heat.
  • Place a wire rack on one of the parchment-paper-lined baking sheets. Holding each cookie vertically, dip it halfway into the melted chocolate mixture. Place the cookie on the rack and repeat with the remaining cookies and chocolate. Let the cookies set for 45 to 60 minutes, until the chocolate is firm, before storing.

CHOCOLATE-DIPPED ORANGE SHORTBREAD COOKIES



Chocolate-Dipped Orange Shortbread Cookies image

Lightly spiced citrus spice cookies dipped in chocolate are perfect for holiday cookie trays - or enjoying on your own!

Provided by SunnyDaysNora

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 1h50m

Yield 36

Number Of Ingredients 9

2 ½ cups all-purpose flour
⅓ cup white sugar
3 tablespoons orange zest, divided
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 cup butter, softened
2 tablespoons milk
4 ounces milk chocolate, melted

Steps:

  • Combine flour, sugar, 2 tablespoons orange zest, cinnamon, nutmeg, and cloves in the bowl of a stand mixer fitted with the paddle attachment. Add butter and beat until mixture resembles crumbs and starts to stick together. Work until dough sticks together and forms a smooth ball that is not sticky, adding milk if mixture is too dry. Press into a disk shape and wrap in wax paper. Chill in the refrigerator for 30 minutes
  • Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
  • Lightly flour a clean countertop. Roll dough to 1/2-inch thickness. Cut into shapes with cookie cutters and place on the prepared baking sheets.
  • Bake cookies in the preheated oven until bottoms are lightly golden, 18 to 22 minutes. Transfer cookies to wire racks and cool completely, about 30 minutes.
  • Line the countertop with wax paper. Dip tops of cookies into the melted chocolate, allowing excess to drip back into the bowl. Place cookies on the wax paper and immediately sprinkle tops with remaining 1 tablespoon orange zest. Let dry.

Nutrition Facts : Calories 101.7 calories, Carbohydrate 10.5 g, Cholesterol 14.3 mg, Fat 6.1 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 3.8 g, Sodium 39.3 mg, Sugar 3.5 g

SOFT LEMON COOKIES WITH GLAZE



Soft Lemon Cookies with Glaze image

Delicious soft lemon cookies with a glaze. I make my glaze with a little lemon juice but you can use milk if you want it sweeter.

Provided by rissanddave

Time 30m

Yield 24

Number Of Ingredients 9

2 ½ cups all-purpose flour
1 ½ cups white sugar
2 teaspoons baking soda
¼ teaspoon salt
¾ cup vegetable oil
½ cup lemon juice
2 teaspoons vanilla extract
1 cup powdered sugar
⅓ cup lemon juice

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix flour, sugar, baking soda, and salt together in a medium bowl. Use a spoon to make a well in the center of the mixture. Pour oil, lemon juice, and vanilla extract in the well. Mix and knead until a dough forms.
  • Roll into balls and flatten with the heel of your hand or anything with a flat surface. Place about 2 inches apart on ungreased cookie sheets.
  • Bake in the preheated oven until edges are golden, about 8 minutes for a softer cookie, 10 to 12 minutes for a crispier cookie. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
  • While cookies cool, whisk together the powdered sugar and lemon juice and glaze cookies however you like.

Nutrition Facts : Calories 179.5 calories, Carbohydrate 28.4 g, Fat 6.9 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 1.1 g, Sodium 129.5 mg, Sugar 17.9 g

CHOCOLATE-DIPPED MACADAMIA COOKIES



Chocolate-Dipped Macadamia Cookies image

These cookies benefit from the addition of buttery, rich macadamia nuts and a dip in luscious chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 17

Number Of Ingredients 8

1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup confectioners' sugar
1 large egg yolk
2 tablespoons finely grated lemon zest plus 1/2 teaspoon lemon juice
1/8 teaspoon coarse salt
1/2 cup macadamia nuts, toasted and finely ground
1 cup all-purpose flour (spooned and leveled)
5 ounces bittersweet chocolate, chopped

Steps:

  • Preheat oven to 350 degrees with racks in upper and lower thirds. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until light and fluffy, 2 minutes. Add egg yolk, lemon zest and juice, and salt and beat until combined; beat in nuts. With mixer on low, add flour and beat just until combined, 2 minutes. Form dough into a 4 1/2-inch-long log, wrap in plastic, and freeze until firm, 30 minutes. Cut into 1/4-inch slices, transfer to 2 parchment-lined baking sheets, and freeze 5 minutes. Bake until golden at edges, 14 minutes, rotating sheets halfway through. Let cookies cool completely on wire racks.
  • Microwave chocolate in 30-second increments, stirring after each, until melted. Dip half of each cookie into chocolate; transfer to parchment-lined baking sheets. Chill until set, 10 minutes.

Nutrition Facts : Calories 157 g, Fat 12 g, Fiber 1 g, Protein 2 g

DIPPED SANDWICH COOKIES



Dipped Sandwich Cookies image

With a lemon filling and chocolate coating, these buttery sandwich cookies are often requested at my house, particularly for special occasions. -Jane Delahoyde, Poughkeepsie, New York

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 2 dozen.

Number Of Ingredients 13

1 cup butter, softened
1/2 cup sugar
1 large egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour
FILLING:
1/2 cup butter, softened
2 cups confectioners' sugar
2 tablespoons lemon juice
GLAZE:
4 ounces semisweet chocolate, chopped
2 tablespoons butter
1/2 cup finely chopped nuts

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in egg yolk and vanilla. Gradually beat in flour. , Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten to 2-in. circles with bottom of a glass dipped in sugar., Bake 10-12 minutes or until firm. Remove to wire racks to cool completely. , In a bowl, beat filling ingredients until blended. Spread on the bottoms of half of the cookies; top with remaining cookies. , In a microwave, melt chocolate and butter; stir until smooth. Dip each cookie halfway in chocolate mixture; allow excess to drip off. Dip in nuts. Place on waxed paper; let stand until set.

Nutrition Facts :

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2017-11-17 2 tablespoons butter. Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone mat if desired. Zest your lemons and juice one of the lemons. Add the softened butter and sugar to a large mixing bowl and mix with an electric mixer until fully combined and smooth.
From icancookthat.org


CHOCOLATE DIPPED MADELEINE COOKIES - SUPERMAN COOKS
2016-08-22 Preheat oven to 375°. Beat eggs and sugar in a large bowl. Beat in vanilla, honey, lemon zest and salt. Add flour and baking powder, alternating with milk, and beat until blended. Gradually add cooled melted butter in a steady stream, beating until just blended.
From supermancooks.com


LEMON COCONUT DROP SHORTBREAD COOKIES - SALLY'S BAKING ADDICTION
2021-12-08 Make the glaze: Whisk all of the glaze ingredients together in a medium bowl. If desired, add more confectioners’ sugar to thicken or more milk to thin out. Dip cookies in icing or drizzle on top. If desired, garnish with coconut, sprinkles, and/or lemon zest. If coated lightly, the icing will set after 2 hours.
From sallysbakingaddiction.com


CHOCOLATE DIPPED CHERRY MERINGUES - LEMONS FOR LULU
2021-09-20 Allow egg whites to come to room temperature in a large mixing bowl (about 30 minutes). Preheat oven to 225. Line two large baking sheets with parchment paper and set aside. Add cream of tartar and salt to egg whites. Beat on high until soft peaks form. Gradually add sugar to egg whites, 1 tablespoon at a time.
From lemonsforlulu.com


GLAZED LEMON COOKIES - HOUSE OF NASH EATS
2021-05-27 Line a baking sheet with parchment paper. In a large bowl, combine the butter and sugar and beat on medium speed using a stand or hand mixer until light and fluffy, about 3-4 minutes. Add the egg, 1 tablespoon of lemon zest, 1 teaspoon of lemon juice and the vanilla, and beat until creamy, another minute or two.
From houseofnasheats.com


SUPER SOFT LEMON GLAZED SUGAR COOKIES - THE BAKING CHOCOLATESS
2018-04-22 Preheat oven to 350 degrees. Lemon Sugar Cookies: In a bowl, sift together flour, baking powder, and salt, set aside. In another bowl, using a mixer, cream together butter and sugar until light and fluffy. Add in lemon juice, milk, eggs, vanilla, almond milk and lemon zest optional and continue mixing until combined.
From thebakingchocolatess.com


WHITE CHOCOLATE DIPPED MADELEINE VALENTINE COOKIES
2018-02-08 Step-by-step instructions:How to make Chocolate Dipped Madeleines. Preheat oven to 350°F degrees . With a pastry brush, use 2 tablespoons of the melted & cooled butter to generously grease each of the 12 molds in the madeleine pan. Be sure to reach within each of the mold grooves for full coverage.
From urbanblisslife.com


WHITE CHOCOLATE DIPPED LEMON SHORTBREAD RECIPE - RECIPES.NET
2022-03-21 Mix in lemon juice and vanilla extract. Add flour and mix until well combined. Scoop dough out and compress dough with your hands. Shape into a 10-inch log on a lightly floured surface. Wrap in parchment or plastic wrap and chill 2 …
From recipes.net


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