Chocolate Dipped Butter Cookie

 

If you read my Homemade Samoa Cookies post, then the shape of these cookies might look familiar.  These are actually leftover cookies from that baking project.  I love using chocolate to doll up anything.  Whenever I’m using melted chocolate of any kind and there’s some leftover, I raid my pantry to see what I can dip in chocolate.  I’ve dipped nuts, raisins, dried cranberries, pretzels……..you get the idea! Some of the best recipes come from trying to be frugal and use leftovers.  Did you know that’s how fried rice was invented?  Once again, gotta love the Chinese!

 

Chocolate Dipped Butter Cookies

1 cup butter, soft

1/2 cup sugar

2 cups all purpose flour

1/4 tsp baking powder

1/2 tsp salt

1/2 tsp vanilla extract

up to 2 tbsp milk

1 cup chocolate chips or melting chocolate

Preheat oven to 350F.

In a large mixing bowl, cream together butter and sugar.

Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all).

The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.

Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness and use a 1 1/2-inch cookie cutter to make rounds.

Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole.

Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set.

Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

Melt chocolate chips in microwave in a bowl at 30 second intervals, stirring in between.  Dip cooled cookies halfway into your bowl and place on wax paper to dry.  Spoon remaining chocolate into a piping bag or sandwich bag with a tiny corner cut off. Drizzle chocolate over cookies.

 

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