Dip and Sprinkle Cookies

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READY IN: 8mins
SERVES: 60
UNITS: US

INGREDIENTS

Nutrition
  • COOKIE
  • 13
    cup flour, Sifted
  • 14
    teaspoon salt
  • 1
    cup butter, softened
  • 23
    cup sugar
  • 1
    large egg yolk
  • 1
    teaspoon vanilla
  • 1
    cup almonds, finely ground
  • CHOCOLATE DIPPING MIXTURE
  • 6
    ounces semi-sweet chocolate chips
  • 3
    tablespoons butter
  • 1
    tablespoon hot water
  • chocolate or candy sprinkles
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DIRECTIONS

  • Sift already sifted flour with salt and set aside.
  • In large bowl, cream butter with electric mixer at medium speed.
  • Add sugar, egg yolk, and vanilla.
  • Beat until light and fluffy.
  • Gradually add flour and salt mixture and almonds, mixing until well blended.
  • Shape dough into two logs, each 1 1/2-inches in diameter, and wrap in wax paper.
  • Refrigerate until firm, at least two hours.
  • Preheat oven to 350°.
  • Lightly grease a cookie sheet.
  • Using a ruler, mark each log at 1/4 inch intervals.
  • With a sharp thin knife, cut into slices and put onto prepared cookie sheet, one inch apart.
  • Bake 8-10 minutes or until lightly browned.
  • Remove from cookie sheet and cool on rack.
  • Prepare chocolate mixture.
  • In top of double boiler, over hot water, melt chocolate chips and butter.
  • Stir in hot water.
  • Lay sheet of wax paper on table.
  • Dip half of each cookie into hot chocolate mixture and put on wax paper.
  • If using sprinkles, dip a few cookies and then sprinkle while chocolate is still wet.
  • Let dry at least one hour.
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