HOW TO MAKE CHOCOLATE COVERED COOKIES RECIPES

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CHOCOLATE-DIPPED SHORTBREAD COOKIES RECIPE - BETTYCROCKER.COM



Chocolate-Dipped Shortbread Cookies Recipe - BettyCrocker.com image

Party time! Rich and buttery cookies are dipped for an extra treat.

Provided by Betty Crocker Kitchens

Total Time 1 hours 30 minutes

Prep Time 25 minutes

Yield 48

Number Of Ingredients 6

1 cup butter or margarine, softened
3/4 cup powdered sugar
1 teaspoon vanilla
2 1/2 cups Gold Medal™ all-purpose flour
1 cup semisweet chocolate chips
2 teaspoons shortening

Steps:

  • Heat oven to 350°F. In large bowl, beat butter, powdered sugar and vanilla with spoon. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons butter or margarine, softened.)
  • Roll dough 1/2 inch thick on lightly floured surface. Cut into small shapes by hand or use cookie cutters. Place 1/2 inch apart on ungreased cookie sheet.
  • Bake 14 to 16 minutes or until set and bottoms are light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  • In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 1 1/2 minutes or until melted; stir until smooth. Dip half of each cooled cookie into melted chocolate. Place on waxed paper until chocolate is set.

Nutrition Facts : Calories 70 , CarbohydrateContent 7 g, CholesterolContent 10 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 2 g, ServingSize 1 Cookie, SodiumContent 25 mg, SugarContent 2 g, TransFatContent 0 g

CHOCOLATE-DIPPED COOKIES RECIPE: HOW TO MAKE IT



Chocolate-Dipped Cookies Recipe: How to Make It image

This tender, flavorful cookie from our Test Kitchen is made even better by being dipped in chocolate. The contrasting drizzle is a fancy finishing touch.

Provided by Taste of Home

Categories     Desserts

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 4-1/2 dozen.

Number Of Ingredients 13

1/2 cup butter, softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped almonds
1/2 cup miniature semisweet chocolate chips
12 ounces white candy coating disks, melted
12 ounces dark chocolate candy coating disks, melted
2 ounces milk chocolate candy coating disks, melted

Steps:

  • In a large bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Stir in almonds and chocolate chips. Cover and refrigerate for 2 hours. Divide dough in half. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 3 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool., Dip half of the cookies in white coating; allow excess to drip off. Place on waxed paper. Repeat with remaining cookies in dark chocolate coating. , Place milk chocolate coating in a resealable plastic bag; cut a small hole in one corner of the bag. Pipe designs on cookies. Let stand for 30 minutes or until set.

Nutrition Facts : Calories 247 calories, FatContent 14g fat (10g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 82mg sodium, CarbohydrateContent 31g carbohydrate (25g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

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