1-1/2 cups butter
1/4 cup granulated sugar
1/4 cup confectioner's sugar (icing sugar or powdered sugar)
1 large egg
zest of 1 lemon
2 tablespoons fresh lemon juice
2-1/4 cups all-purpose flour
6 ounces bittersweet chocolate
Beat butter with sugars and egg until light and fluffy. Beat in lemon zest and
stir in flour until combined.
Wrap dough in plastic wrap and chill in the refrigerator
about 2 hours.
Lightly grease baking sheets or line them with parchment paper.
oven to 350 F.
On a lightly floured board, roll out dough to 1/4-inch thickness.
2-1/2" x 1" rectangles.
Bake 10 to 12 minutes or until edges just
start to turn golden.
to cool 2 minutes on baking sheet then remove to wire racks to cool completely.
chocolate into small chunks and place in the top of a double boiler over hot
Dip one end of the cookies in the melted chocolate. Scrape the excess
the bottom of the cookies by scraping it along the rim of a bowl.
paper to cool until chocolate sets.