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Dark Chocolate Lemon Pixies
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1/3 cup Land O Lakes® Unsalted Butter

4 ounces high-quality dark chocolate baking bar,   broken into pieces

1 3/4 cups all-purpose flour

1 1/2 cups sugar

3 large Land O Lakes® Eggs

1 1/2 teaspoons baking powder

1 teaspoon vanilla extract

3/4 teaspoon salt

1/2 cup unsweetened cocoa

2 teaspoons freshly grated lemon zest

Powdered sugar


36 (1-inch) pieces candied lemon peel

 *Substitute 1/2 cup dark chocolate chips.

How to make

  1. STEP 1

    Melt butter and chocolate in 1-quart saucepan over low heat, stirring occasionally, 3-5 minutes or until smooth. Cool 10 minutes.

  2. 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.

  3. STEP 3

    Heat oven to 300°F.

  4. 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.

  5. STEP 5

    Immediately press 1 piece candied lemon peel into center of cookie. Remove to cooling rack; cool completely.

Tip #1

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.

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