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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 24 |
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Someone may be dipping a pear in chocolate fondue this very moment, but for the rest of us, it's breezier to dip cookies in minty chocolate for a quick indulgence. Ingredients:
1 package (10 ounces) mint chocolate chips, divided |
1/4 cup butter, softened |
1/3 cup sugar |
1 egg |
1/2 teaspoon vanilla extract |
1-1/4 cups king arthur unbleached all-purpose flour |
3/4 teaspoon baking powder |
1/4 teaspoon salt |
1/4 teaspoon baking soda |
1/4 cup shortening |
colored sprinkles, optional |
Directions:
1. In a microwave-safe bowl, melt 1/2 cup chocolate chips; stir. Cool slightly. In a small bowl, cream butter and sugar. Beat in the egg, vanilla and melted chocolate. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well.
2. Cover and refrigerate for 1-2 hours or until easy to handle. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. heart-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 7-10 minutes or until set. Remove to wire racks to cool completely.
3. In a microwave, melt shortening and remaining chocolate chips; stir until smooth. Dip each cookie halfway into chocolate mixture; allow excess to drip off. Sprinkle chocolate with sprinkles if desired. Place on waxed paper; refrigerate until set. Yield: 2 dozen.
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