Dipped Lemon Spritz

Directions

1. 1
   Preheat oven to 350°. In a small food processor, combine sugar and lemon zest; cover and process until blended. In a large bowl, cream butter and 2/3 cup lemon sugar until light and fluffy. Beat in egg, lemon juice and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well.
2. 2
   Using a cookie press fitted with a 1-1/2-in. bar disk, form dough into long strips on ungreased
3. 3
   . Cut each strip into squares (there is no need to separate the pieces).
4. 4
   Bake until set (do not brown), 8-10 minutes. Remove to wire racks to cool completely.
5. 5
   In a microwave, melt chocolate; stir until smooth. Dip cookies diagonally in chocolate, allowing excess to drip off. Place on waxed paper; sprinkle chocolate with remaining lemon sugar. Let stand until set. Store in an airtight container at room temperature, or freeze up to 3 months.