| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies |
48 |
Servings |
INGREDIENTS
| 2 1/4 |
c |
Flour |
| 1/2 |
ts |
Baking soda |
| 1/2 |
|
Stick butter; softened |
| 1 |
c |
Sugar |
| 2 |
|
Eggs; at room temperature |
| 1 |
ts |
Vanilla extract |
| 1 |
oz |
Unsweetened baking chocolate squares, melted |
| 1 |
ts |
Lemon extract |
INSTRUCTIONS
In a small bowl, combine flour, baking soda, and salt. Stir or whisk gently
to blend. In a medium bowl, with an electric mixer on medium speed, beat
butter and sugar until light and fluffy. Beat in eggs and vanilla. Add
flour to butter-sugar mixture and blend well. Divide dough in half between
2 bowls. Stir chocolate into one half; stir lemon extract into the other.
Cover each bowl and refrigerate at least 1 hour, until firm. Roll out each
piece of dough between 2 pieces of wax paper into an 8 x 12-inch rectangle.
Place 1 rectangle on top of the other and roll up from a long side into a
12-inch roll. Wrap in wax paper and refrigerate until firm, at least 2
hours. Preheat oven to 350 degrees. Using a sharp knife, cut dough into
1/4-inch slices. Arrange about 3 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, until lightly browned. Let stand 5 minutes, then
remove to a rack and let cool completely.
NOTES : These chocolate lemon spirals make any cookie plate spectacular.
Recipe by: 365 Great Cookies And Brownies
Posted to MM-Recipes Digest V4 #302 by Yummi357@aol.com on Nov 22, 1997
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