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Chocolate-Dipped Cream Cookies (Hearts and the Original) (Two Different Cookies with the same base) |
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Ingredients for both cookies: 1 cup butter 1/2 cup powdered sugar 1 teaspoon vanilla 1 cup cornstarch 1 cup flour 1 cup chocolate chips Powdered sugar to roll cookies in The Hearts Mix butter and powdered sugar well. Add vanilla and mix until blended. Add cornstarch and flour, mixing well. Chill dough 2 hours. On a surface sprinkled with powdered sugar, ROLL dough until its about 3/8 inches thick. CUT OUT with mini cookie cutters (any shape will do, but hearts are a must for the month of Valentines) PLACE on cookie sheets covered with parchment paper. Bake at 350* for 5 to 7 minutes. They will NOT be brown. COOL MELT chocolate, milk, dark, white or any color of flavor of your liking. DIP cooled cookies half in the melted chocolate or put a dab of chocolate on the back of a sugar candy heart and stick to the cookie. CAUTION: These are a delicate cookie. The Original Mix butter and powdered sugar well. Add vanilla and mix until blended. Add cornstarch and flour, mixing well. Chill dough 2 hours. Shape chilled dough into balls or crescents. Place on greased cookie sheets. Bake at 375* for 15 to 20 minutes. While cookies are still warm roll in powdered sugar. Let cool. Meanwhile, melt chocolate chips. Spread melted chocolate on top of cookies or dip one end of cookie into chocolate. Sprinkle with candy decorations. Makes 3 to 4 dozen Chocolate-Dipped creams, depending on size. |
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Copyright © 2005-2008 Barbara Raffin. All rights reserved. |