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    You are in: Home / Recipes / Dark Chocolate Lemon Drop Cookies #RSC Recipe
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    Dark Chocolate Lemon Drop Cookies #RSC

    Total Time:

    Prep Time:

    Cook Time:

    29 mins

    20 mins

    9 mins

    twz.sperry_12577693's Note:

    Ready, Set, Cook! Reynolds Wrap Contest Entry. I like lemon sugar cookies and I really like chocolate chip cookies, so I wondered how the two would go together. Seeing the ingredient list for the contest I decided to go for it. This delicious cookie is the result. Enjoy!

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    Units: US | Metric


    1. 1
      Preheat oven to 350`F.
    2. 2
      Mix flour, baking soda and salt and set aside.
    3. 3
      Zest lemon and then microwave the lemon for ten seconds to get the juice flowing. Then cut and squeeze lemon juice cut side up into a mixing bowl being careful not to get seeds in the bowl.
    4. 4
      Mix margarine, sugar and honey with juice until well blended.
    5. 5
      Then add egg, vanilla and heavy cream and mix again until well blended.
    6. 6
      Then add flour mixture and mix just until blended inches.
    7. 7
      Add dark chocolate chips and mix into cookie dough.
    8. 8
      Scoop cookie dough by the tablespoon full onto a NonStick Reynolds Wrap covered baking sheet. Press cookies down slightly and bake at 350`F for 8 to 10 minutes until light golden brown.

    Ratings & Reviews:


    Nutritional Facts for Dark Chocolate Lemon Drop Cookies #RSC

    Serving Size: 1 (799 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 153.0
    Calories from Fat 43
    Total Fat 4.8 g
    Saturated Fat 2.7 g
    Cholesterol 16.3 mg
    Sodium 124.2 mg
    Total Carbohydrate 26.4 g
    Dietary Fiber 0.9 g
    Sugars 14.7 g
    Protein 2.2 g

    The following items or measurements are not included:

    non-hydrogenated margarine

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