Chalkboard's Chocolate-dipped Butter Cookies

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Thursday, January 01, 2004

Categories:

American/Dessert

Yield:

4 dozen

Ingredients:

1 c butter + 1 Tbs butter
1/2 c powdered sugar
2 c flour
1 tsp vanilla
6 oz chocolate (semisweet or bitter chocolate blocks are best, chips may be used)

Directions:

Preheat oven to 350 degrees. Cream 1 cup of butter, then add sugar and beat until fluffy. Add vanilla, then flour, little by little. Shape into 2-inch by 1/2-inch baton, then place on ungreased cookie sheets. Flatten with a fork (leaving impression on dough) to 1/4-inch. Bake 12-14 minutes. Remove to wire racks to cool. While cookies cool, combine chocolate and remaining butter in a double boiler melting over low heat, stirring every few minutes. When fully melted, remove from heat, but leave over the water. Dip one end of cookie halfway into chocolate, let drip over chocolate for a few seconds, then place back on wire rack to set chocolate. Repeat for rest of cookies. When cookies are set, they keep well in an airtight container between layers of wax paper.

Nutrition Facts:

Source:

James Ellison, The Chalkboard