Explore the unique flavor combination of chocolate and lemon in these dark chocolate crinkle cookies.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
13 cup Land O Lakes® Unsalted Butter
4 ounces high-quality dark chocolate baking bar, broken into pieces
1 34 cups all-purpose flour
1 12 cups sugar
1 12 teaspoons baking powder
1 teaspoon vanilla extract
34 teaspoon salt
12 cup unsweetened cocoa
2 teaspoons freshly grated lemon zest
Powdered sugar
36 (1-inch) pieces candied lemon peel
STEP 1
Melt butter and chocolate in 1-quart saucepan over low heat, stirring occasionally, 3-5 minutes or until smooth. Cool 10 minutes.
STEP 2
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.
STEP 3
Heat oven to 300°F.
STEP 4
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.
STEP 5
Immediately press 1 piece candied lemon peel into center of cookie. Remove to cooling rack; cool completely.
Candied lemon peel may be difficult to find, especially after the holidays. Make homemade lemon peel by placing 1/2 cup sugar and 1/2 cup water in saucepan. Cook over medium-high until mixture comes to a boil and sugar is dissolved. Remove peel from lemon, using vegetable peeler, being careful not to cut too far into white layer under peel. Cut peel into 1x1/8-inch slices; add to sugared water. Cook peel 5 minutes. Strain lemon peel from sugar water onto parchment or waxed paper. Cool completely. Store refrigerated.
Cookie recipes perfect for a Christmas cookie exchange! Cookie exchanges are a great way to get an assortment of Christmas cookies without doing overtime in the kitchen.
See Recipes
