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Lemon-Iced Chocolate Spice Cookies

Yield 6 1/2 dozen


  • 1 1/4 cups raisins
  • 3 tablespoons fresh orange juice
  • 1 cup plus 2 tablespoons butter or margarine, softened
  • 1 cup sugar
  • 1 large egg
  • 2 teaspoons grated orange rind
  • 1 1/2 teaspoons grated lemon rind
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup cocoa
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 4 (1-ounce) semisweet chocolate squares, coarsely grated
  • Lemon Glaze
  • 1/4 cup finely chopped candied orange peel (optional)

How to Make It

  1. Combine raisins and orange juice in a small bowl, and let mixture stand at least 10 minutes.

  2. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg and next 3 ingredients, beating well.

  3. Combine all-purpose flour and next 7 ingredients, stirring well; gradually add half of flour mixture to butter mixture, beating well. Add raisin mixture and grated semisweet chocolate, stirring until blended. Stir in remaining flour mixture. Shape dough into 1-inch balls, and place on lightly greased baking sheets.

  4. Bake cookies at 350° for 9 minutes or until almost firm. Cool on baking sheets 3 minutes. Remove to wire racks, and dip warm cookies in Lemon Glaze. Press a piece of chopped candied orange peel into the center of each cookie, if desired. Cool. Store cookies in an airtight container up to 3 weeks, or freeze up to 8 months.