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Chocolate-Tipped Accordion Strips

• 3 eggs, beaten
• 3/4 cup granulated sugar
• 1-1/3 cups sifted cake flour
• 1 Tbsp grated lemon peel
• Butter or margarine, melted
• No-Melt Chocolate Glaze (recipe follows)

Instructions:
1. Tear off 27 inches of heavy-duty aluminum foil; fold in half lengthwise; then fold, crosswise, into 1-inch pleats; lay on ungreased cookie sheet. Pull these accordian pleats apart a bit.
2. Preheat oven to 350 degrees F.
3. In large bowl, with mixer at medium speed, beat eggs with sugar until light and fluffy, gradually beat in flour and lemon peel. Mix well.
4. Brush accordian pleats slightly with melted butter, drop a rounded tablespoonful of cookie dough in center of each (dough will spread in baking).
5. Bake 15 to 20 minutes.
6. Let cool 10 minutes; then remove from foil to wire racks, Scrape all crumbs from foil pleats: turn on other side and repeat with rest of dough.
7. When cookies are cool, dip or spread both ends of each cookie, about 1-1/2 to 2 inches in, with No-Melt Chocolate Glaze. Place on wire racks, with wax paper below them, to dry. Store in cakebox.
Makes 2 dozen

No-Melt Chocolate Glaze In small saucepan melt 2 Tablespoons butter or margarine; stir in 2 envelopes (2-oz) no-melt unsweetened chocolate; then with spoon, beat in 1 cup confectioners' sugar and 1/4 cup hot water until smooth.