Geneva Cookies

Mmmmmm. Tastes as good as the ones from Pepperidge Farm.

serving size: makes about 50 cookies

Ingredients:
14 tbsp (7 oz) unsalted butter, softened (I used 1 cup)
3/4 cup granulated sugar
1 tbsp vanilla extract
1 tbsp lemon juice
1/2 tsp salt
1 1/2 tsp baking powder
1/4 tsp baking soda
2 cups all purpose flour
8 to 10 oz semi-sweet chocolate, melted

For the toppings – 1/2 to 2/3 cup of one of the following:
1/3 cup toasted chopped pecans, shredded coconut, crushed candy cane, crushed pretzels, chopped hazelnuts

Directions:
1. Preheat your oven to 300 degrees F.
2. Cream the butter, sugar, vanilla and lemon juice together in a large bowl.
3. Add in the next 4 ingredients and stir until just combined.
4. Divide the dough into 1″ balls, roll the dough balls into 2 1/4″ long sausage shapes, place onto a lined cookie sheet.
5. Flatten the sausages of dough into oval shapes– about 1/4 inch thick, spaced 1/2″ apart on the cookie sheet.
6. Bake for 17-20 minutes until they are a light golden brown. Allow to cool on a wire rack.
7. Once cooled, spread about 1/2 tsp of melted chocolate onto the bottom of each cookie, and sprinkle with your desired toppings.
8. Let the chocolate set at room temperature.

recipe found on: toppedwithcinnamon

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