Whole Wheat Lemon Cookies with Chocolate
Whole wheat and cornstarch cookies flavored with fresh lemon zest and juice, finished with a chocolate dip. Made in a food processor, these tender cookies are brushed with egg wash before baking until golden, then half-dipped in melted chocolate.
Ingredients
- 2 cups whole wheat flour
- 6 ½ tbsp cornstarch
- 1 egg
- 2 ½ tbsp honey
- ⅓ oz baking powder for sweet baking, Royal brand
- lemon zest, finely grated from organic lemon
- 1 ¾ oz lemon juice
- 1 pinch salt
- 1 egg, beaten
- chocolate for dipping, melted(optional)
Instructions
- 1
Combine all dough ingredients in food processor and blend at speed 4 for 6 seconds.
- 2
Continue processing with processor closed at speed 4 (dough hook setting) for 3 minutes.
- 3
Flour work surface and roll out dough with a rolling pin.
- 4
Cut shapes using cookie cutters and transfer to baking sheet lined with parchment paper.
- 5
Brush cookies with beaten egg.
- 6
Bake in preheated oven at 350°F for approximately 15 minutes until baked.
- 7
Cool completely, then dip half of each cookie into melted chocolate.
Tips
Organic lemon ensures no pesticide residue when using the zest.
Good to Know
Airtight container at room temperature up to 5 days.
Dough can be made and refrigerated up to 2 days; bake when ready. Baked cookies keep 5 days stored properly.
Serve at room temperature with tea or coffee.
Common Mistakes
Do not skip preheating oven to avoid uneven baking
Do not overbake to avoid dry cookies; 15 minutes is approximate based on oven
Do not skip egg wash to avoid pale cookies
Do not dip chocolate while cookies are warm to avoid it sliding off
Substitutions
Vegan Options
General Alternatives
different citrus flavor