Chocolate Lemon Shortbread

ENGLISH

RECIPES (Continued)

Makes about 36

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 juice. Gently stir in flour until combined. Wrap dough in plastic wrap and chill in the refrigerator for about 2 hours.Pre-heat BAKERY PARTY™. On a lightly floured board, roll out dough to 1/4-inch thickness. Cut into 2-1/2" x 1" rectangles or use your cookie cutter shapes. Bake in BAKERY PARTY™ FOR 8 to 10 minutes or until edges just start to turn golden. Allow to cool 2 minutes then remove to wire racks to cool completely. Chop chocolate into small chunks and place in the top of a double boiler over hot (not boiling) water. Dip one end of the cookies in the melted chocolate. Scrape the excess chocolate off the bottom of the cookies by scraping it along the rim of a bowl. Place cookies on waxed paper to cool until chocolate sets.

CLEANING, CARE AND MAINTENANCE

1.Turn off the machine. Grasp the plug and remove from the wall outlet.

2.Allow the BAKERY PARTY™ to cool.

NOTE: This appliance is hot during operation and retains heat for some time after turning off. Always use oven mitts when handling hot materials and allow metal parts to cool before cleaning.

3.Wipe both the inside lid and bottom non-stick cast aluminum tray surfaces with a damp cloth to remove food and liquid, to prepare your BAKERY PARTY™ for the next use.

4.If you used the cookie molds, spatula or tongs, they can be washed in hot soapy water, rinsed and allow to air dry on a clean cloth.

NOTE: To prolong the look of your BAKERY PARTY™, never use an abrasive sponge, cloth or cleaning product on the exterior finish.