I wanted to make some cookies to go with the Raspberry Lemon Dessert I served at dinner the other night.  They needed to be simple and just a little crunchy and if they had a lemony flavour, even better.

I found a recipe in Martha Stewart’s Cookie Recipe book but I didn’t love all of the ingredients.  I just changed them up a bit and ended up with these.  They were pretty yummy.

preheat oven to 350

3 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 1/4 cups white sugar
1/4 cups brown sugar
2 TBLSP. finely grated lemon zest
1 cup butter, room temperature
2 large eggs
1 TBLSP. fresh lemon juice
1/2 cup finely chopped walnuts

 

1/3 cup chocolate chips and 1 tsp. shortening melted over hot water

in bowl of electric mixer:
mix sugars, lemon zest, butter until fluffy
add eggs and lemon juice and mix until well blended
slowly add dry ingredients that have been mixed together only until blended fully

scoop or spoon 1 TBLSP. dough onto cookie sheets and flatten slightly
bake cookies until just slightly golden, about 12 minutes (but maybe a minute or two longer if they are not quite golden enough.
Transfer cookies to wire racks and allow to cool for half an hour
spread chocolate on a section of the cookie and allow to cool. Chocolate will harden slightly but may stay slightly tacky.

These cookies are delicious and lovely to serve with tea or coffee