Lemon-Iced Chocolate Spice Cookies

Ingredients

• 0.8 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1 cup butter softened
• 0.5 cup cocoa 
• 1 large eggs 
• 3 cups flour all-purpose
• 1 teaspoon ground allspice 
• 1 teaspoon ground cinnamon 
• 0.8 teaspoon ground ginger 
• 0.5 teaspoon ground nutmeg 
• 78 servings lemon glaze 
• 1.5 teaspoons lemon rind grated
• 3 tablespoons orange juice fresh
• 2 teaspoons orange rind grated
• 1.3 cups raisins 
• 4 ounce semisweet chocolate squares grated
• 1 cup sugar 
• 2 teaspoons vanilla extract 

Equipment

• bowl
• baking sheet
• oven
• hand mixer

Directions

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.
3. Add egg and next 3 ingredients, beating well.
4. Combine all-purpose flour and next 7 ingredients, stirring well; gradually add half of flour mixture to butter mixture, beating well.
5. 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.
6. Bake cookies at 350 for 9 minutes or until almost firm. Cool on baking sheets 3 minutes.
7. 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.