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Lemon-chocolate cookie

38

  • Prep Time15 min
  • Total Time25 min
  • Makes66 Cookies
*PLUS chilling time
Lemon-chocolate cookie

Roberto Caruso

Chatelaine Triple Tested

Ingredients

  • 1 large lemon

  • 2 1/2 cups all-purpose flour

  • 1/2 tsp baking powder

  • 1 tsp salt

  • 1 cup unsalted butter, at room temperature

  • 3/4 cup granulated sugar

  • 1 egg

  • 1 tsp vanilla

  • 3 oz dark chocolate, finely chopped

  • 3 tbsp chopped pecans

Instructions

  • Finely grate 2 tsp peel from lemon. Then squeeze 1 tbsp juice into a small bowl. Set aside. In a medium bowl, using a fork, stir flour with baking powder, salt and peel. In a large bowl, using an electric mixer, beat butter with sugar. Beat in egg, vanilla and juice. Using a wooden spoon, gradually beat in flour mixture just until it can be formed into a ball.

  • Knead in 3 oz (84 g) finely chopped dark chocolate. Divide dough into 3 portions. Shape each into an 8-in. log. Place 3 tbsp chopped pecans in a pie plate. Roll logs in nuts, gently pressing down so nuts stick. Wrap separately with plastic wrap and refrigerate until firm, at least 1 hour or up to 1 week.

  • To bake, preheat oven to 350F. Spray or oil a large baking sheet. Slice logs into rounds 1/3 in. thick. Place about 2 in. apart on baking sheet. Bake in centre of preheated oven until cookie edges are golden, 8 to 10 min. Remove cookies to a rack to cool completely. Repeat with remaining dough. Store in an airtight container in the refrigerator up to 1 week or freeze up to 1 month.

How to roll out cookie dough

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