Dark Chocolate Lemon Drop Cookies Rsc Recipes

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.

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.

LEMON CHOCOLATE DROP COOKIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Sift together the flour, cinnamon, cloves and baking powder, set aside.
• In a medium bowl, cream together the sugar and butter. Stir in the milk, oil, lemon juice and 2 tablespoons lemon zest. Gradually stir in the sifted ingredients until well blended. Fold in the chocolate chips. Drop by rounded spoonfuls onto cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. To make the glaze: In a small bowl, stir together the confectioners' sugar, 2 tablespoons lemon zest and water until smooth. Spread onto cooled cookies.

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 & CREAM CHEESE BISCUITS LASAGNA #RSC

Steps:

• Preheat oven to 350°F.
• Line a 9 ½ x6-inch baking pan with Reynolds Wrap Non-Stick Foil with non-stick side toward food; set aside.
• Mix together in a large bowl cream cheese, vanilla instant pudding & pie filling and milk; set aside.
• Step 1: Arrange 1 can of biscuits to cover as much of the bottom of pan as possible. Spoon half of the cream cheese mixture, dark chocolate morsels and ½ cup almonds over the biscuits.
• Step 2: Repeat step 1 by layering second can of biscuits, cream cheese mixture, dark chocolate morsels and remaining almonds.
• Bake uncovered for 30 minutes. Let stand 5 to 10 minutes before cutting in squares to serve.