LEMON CHOCOLATE DROP COOKIES
These cookies have just the right amount of everything to equal a delicious cookie ! Lemon, spices, and chocolate chips, topped off with a tangy lemon glaze. My friend and I got together and made them because we wanted to bake and couldn't find a recipe we liked so we made these and they were great !
Provided by Anisha
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 20m
Yield 24
Number Of Ingredients 14
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.
Nutrition Facts : Calories 120.3 calories, Carbohydrate 13.6 g, Cholesterol 10.7 mg, Fat 7.4 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 3.5 g, Sodium 44.9 mg, Sugar 8.9 g
DARK CHOCOLATE LEMON DROP COOKIES #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. I like lemon sugar cookies and I really like chocolate chip cookies, so I wondered how the two would go together. Seeing the ingredient list for the contest I decided to go for it. This delicious cookie is the result. Enjoy!
Provided by twz.sperry_12577693
Categories < 30 Mins
Time 29m
Yield 18 cookies
Number Of Ingredients 12
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.
Nutrition Facts : Calories 153, Fat 4.8, SaturatedFat 2.8, Cholesterol 16.4, Sodium 124.3, Carbohydrate 26.4, Fiber 0.9, Sugar 14.7, Protein 2.3
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