1 cup butter, softened
1/2 cup sifted confectioners' sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups flour
1 cup miniature chocolate chips
2 cups flour
1 cup miniature chocolate chips
Preheat oven to 350 degrees F. Cream together butter and confectioners' sugar until smooth. Stir in vanilla and almond extract. Mix in the flour, and then one cup of the mini chocolate chips.
For Chocolate Dipped Shortbread Cookies:
Shape dough into 2 x 1/2 inch logs. Place logs 2 inches apart on cookie sheets. Bake for 10 to 13 minutes in preheated oven, or until firm. Let cookies cool completely before removing from pan.
Melt the remaining cup of chocolate chips and 1 tablespoon of shortening over a double boiler, stirring frequently until smooth. Dip one end of each cookie into the chocolate. Place onto waxed paper until set.
Melt the remaining cup of chocolate chips and 1 tablespoon of shortening over a double boiler, stirring frequently until smooth. Dip one end of each cookie into the chocolate. Place onto waxed paper until set.
For Kris Kringle Cookies:
Roll a heaping teaspoon of dough into a ball. Place cookies 2 inches apart on cookie sheets. Bake for 10 - 13 minutes in preheated oven, or until firm. Remove from cookie sheets and cool slightly. Roll warm cookies in powdered sugar and cool on wire rack.
2 comments:
What very different cookies! I love the idea of only whipping up one dough batch:-)
Thanks for sharing Susan. Merry Christmas
These look wonderful...and the fact that they've become a family favorite
gives it five starts! My pantry has all the ingredients...so I'll be mixing up a batch soon! Hugs and thank you for sharing!
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