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Luscious Lemon Wedge Cookies

1 cup butter, unsalted
¾ cup powdered sugar, plus extra for dusting
¼ cup Hammond’s Pantry Classics Luscious Lemon Drop Dip
1 ½ teaspoons fresh lemon zest
1 ½ teaspoons baking powder
2 ¼ cups all-purpose flour

  1. Preheat oven to 350 degrees.  Prepare baking sheets with parchment paper, set aside.  In a small mixing bowl, whisk together flour and baking powder; set aside.
  2. In an electric mixer, beat butter until smooth. Add powdered sugar and beat until creamy.  Add Luscious Lemon Drop Dip and lemon zest.  Gradually mix in flour mixture until fully incorporated.
  3. Roll each tablespoon-sized scoop of dough into a ball and place onto wax paper.  Lightly flatten each ball into a disk and cut in half.  Using fork tines, create ‘citrus wedge’ texture and transfer each ‘wedge’ onto prepared baking sheets.
  4. Bake in preheated oven for 6-9 minutes or just until edges are barely golden.
  5. Let cookies cool. Dust with or roll in powdered sugar or glaze with extra Luscious Lemon Drop Dip.

Yield:  Approximately 3 dozen small cookies


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