CHOCOLATE CHIP & DIPPED ALMOND FINGERS
For all you Chocolate Lovers with the richness of almond. I bet you can't eat just one! These cookies I make for the Holidays! Almond filling is defined (SOLO)it comes in only one size thats 12 1/2 ounces. Almond paste and filling are 2 different things! The almond filling give the cookie a very soft texture. www.solofoods.com
Provided by Rita1652
Categories Dessert
Time 40m
Yield 40 cookies
Number Of Ingredients 11
Steps:
- Cream 14 tablespoons butter and sugar.
- Add egg and beat well.
- Beat in almond and vanilla.
- Sift together flour, cinnamon, and salt.
- Add to creamed mixture.
- Blend in 6 ounces of chips.
- Chill till workable.
- Take a tablespoon of dough for each cookie shape into fingers (if needed use flour to help form cookies) and place on greased cookie sheet.
- Sprinkle with sugar.
- bake at 350 for 20 minutes.
- Cool on rack.
- Dip one side of cookie in chocolate.
- Place on waxed paper till set.
CHOCOLATE CHUNK SHORTBREAD
Chocolate is a nice addition to shortbread, as this scrumptious recipe proves. The shortbread cookies are delicious served with a cold glass of milk.-Brenda Mumma, Airdrie, Alberta
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Cream butter and sugar in a large bowl until light and fluffy. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Stir in chocolate. , Shape into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Flatten with a glass dipped in confectioners' sugar. , Bake at 300° for 25-30 minutes or until edges are lightly browned. Remove to wire racks to cool.
Nutrition Facts : Fat 7 g fat (4 g saturated fat), Cholesterol 18 mg cholesterol, Sodium 67 mg sodium, Carbohydrate 11 g carbohydrate, Fiber trace fiber, Protein 1 g protein.
WONDERFUL ALMOND FINGERS
I make this recipe every holiday season and everyone loves it. These cookies are light and sweet. They can be made a lot of ways with different extracts. Also the ends can be dipped into melted chocolate (they are very good this way).
Provided by Courtney
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 40m
Yield 60
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together unsalted butter and sugar. Beat in the egg and egg yolk one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking powder and salt; gradually stir into the sugar mixture until smoothly blended. Fill a large pastry bag fitted with a 3/4 inch round tip. A large freezer storage bag with one of the corners snipped off will also work.
- Pipe dough into 2 inch long logs using a side to side squiggle motion. Space cookies at least 2 inches apart. Place cookie sheets with cookies into the freezer for a couple of minutes to harden.
- Bake for 15 minutes in the preheated oven, or until cookies are lightly browned. Cool for a few minutes on the baking sheets, then remove to wire racks to cool completely.
- In the microwave or in a metal bowl over a pan of simmering water, melt chocolate and 2 tablespoons of butter, stirring frequently until smooth. Remove from heat and stir in the milk. Dip both ends of the cooled cookies into the chocolate and place them onto waxed paper to set.
Nutrition Facts : Calories 72.4 calories, Carbohydrate 7.6 g, Cholesterol 15.7 mg, Fat 4.5 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 2.7 g, Sodium 20.3 mg, Sugar 4.8 g
CHOCOLATE DIPPED COOKIES/NUT FINGERS
This cookie is one of many that I made for my husbands CHRISTmas party one year. It is from my cookbook you can dip them in colored candy sprinkles, or nuts , coconut, or chips, or what ever you decide. I find it is much easier to make them into cookies than rolled as fingers when I am making a wide assortment of different...
Provided by Rose Mary Mogan
Categories Cookies
Time 40m
Number Of Ingredients 12
Steps:
- 1. NOTE: THE REFRIGERATED TIME IS NOT INCLUDED IN THE PREP TIME. Mix sugar, butter, milk, vanilla & almond extract with egg in a large bowl. Stir in flour, baking powder, & salt. Combine well. Then cover and refrigerate 4 hours or over night.
- 2. Preheat oven to 375 degrees F. For each cookie, if making into fingers, shape about 1 teaspoon of dough into 4 inch rope. For smooth even ropes roll back & forth on a sugared surface. Then place on ungreased cookie sheet.( I still like to spray the cookie sheet) If making cookies, shape as desired on a sugared surface, and place on cookie sheet..
- 3. Bake for 9 to 12 minutes or until very light brown. Remove from cookie sheet to a wire rack. Assorted variety of toppings after they were dipped in chocolate.
- 4. Heat chocolate chips & paraffin wax in small sauce pan over low heat until melted. A water bath is great to prevent chocolate from burning. Dip ends of cookie into chocolate & then roll or dip into nuts or candy sprinkles. Place on waxed paper. Let stand about 10 minutes or until chocolate is set. Makes about 7-8 dozen depending on shapes and sizes of cookies.
- 5. To create a waterbath, just add water to a skillet larger than bottom of sauce pan, Put sauce pan inside skillet and allow chocolate and paraffin wax to melt together over low heat.
DOUBLE CHOCOLATE SHORTBREAD FINGERS
Dip sweet and crumbly Viennese biscuits in milk and white chocolate for an irresistible tea time treat
Provided by Chelsie Collins
Categories Afternoon tea, Snack, Treat
Time 25m
Yield Makes 14-16
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Put the butter and sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy. Add the vanilla extract and beat again until fully incorporated.
- Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined (the dough should have a tacky consistency). Spoon the dough into a piping bag fitted with a large star-shaped nozzle. If all the mixture doesn't fit, do it in 2 batches.
- Pipe 10cm long, 1.5cm wide fingers onto the baking sheets, making sure there are 3cm spaces between each finger. Bake for 8-10 mins, swapping the trays over halfway through the cooking time, until pale golden and cooked through. Leave to cool on the baking sheets for a few mins, then transfer to wire racks.
- Melt the chocolate separately over a pan of gently simmering water (making sure that the bottom of the bowl doesn't touch the water) or in the microwave in short bursts, stirring every 15 secs or so. Dip 1 end of the shortbread fingers into the bowl of milk chocolate and the other end in the white chocolate. Leave to set on baking parchment before serving.
Nutrition Facts : Calories 187 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
GONE TO HEAVEN CHOCOLATE PIE
I have had a lifelong love affair with chocolate pie--well, with chocolate anything! My mother made the most wonderful chocolate pie in the world. I'm not sure how she made it, maybe with pudding that you cooked on the stove. But this recipe sure looks pretty good to me! Recipe: hersheys.com Photos: mine
Provided by Ellen Bales
Categories Pies
Time 4h5m
Number Of Ingredients 10
Steps:
- 1. Bake the pie shell according to package directions; cool.
- 2. In a 2-qt. saucepan stir together sugar, cornstarch and salt.
- 3. In a container with a pouring spout, combine egg yolks and milk.
- 4. Gradually blend milk mixture into sugar mixture.
- 5. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir for 1 minute; remove from heat. Stir in butter and vanilla. Add 1-3/4 cup chocolate chips and stir until chips are melted and mixture is well blended.
- 6. Pour into prepared pie shell. Press plastic wrap onto filling. Cool. Refrigerate several hours or until well chilled and firm.
- 7. Garnish with whipped cream and remaining chocolate chips.
ALMOND FINGERS
A Christmas MUST!!!!! These really need to be made with solo almond fillng not almond paste. I made bought ways and the paste is no way as tender as made with the solo fillng. http://www.solofoods.com/cprod.html
Provided by Rita1652
Categories Dessert
Time 30m
Yield 30 cookies
Number Of Ingredients 9
Steps:
- Cream butter and sugar.
- Add egg and beat well.
- Beat in almond and vanilla.
- Sift together flour, cinnamon and salt.
- Add to creamed mixture.
- Chilling mixture overnight makes for fuller cookies.
- Take a tablespoon of dough for each cookie shape into fingers and place on greased cookie sheet.
- Sprinkle with sugar.
- Bake at 350° for 20 minutes or until pale golden.
- Cool on rack.
- Dip one side of cookie in chocolate.
- Place on waxed paper till set.
Nutrition Facts : Calories 58.6, Fat 4, SaturatedFat 2.5, Cholesterol 12.2, Sodium 40.7, Carbohydrate 5.8, Fiber 0.6, Sugar 1.7, Protein 0.9
ALMOND-TIPPED SHORTBREAD FINGERS
My husband enjoys these cookies so much that he usually can't wait until they're set to start eating them. If you'd like, try dipping them into melted semisweet chocolate and chopped pecans.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Shape 1/2 cupfuls of dough into 1/2-in. thick logs. Cut logs into 2-in. pieces. , Place 2 in. apart on ungreased baking sheets. Bake 15-17 minutes or until lightly browned. Remove to wire racks to cool. , In a microwave, melt white chocolate; stir until smooth. Dip an end of each cookie into chocolate; allow excess to drip off. Then dip into almonds. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 105 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 32mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.
BEST EVER OVEN CHIPS
Make your own crispy, golden oven chips and save yourself some money. They're also much easier to cook than their fried counterparts
Provided by Barney Desmazery
Categories Side dish, Snack, Supper
Time 1h
Number Of Ingredients 7
Steps:
- Trim all the rounded edges off the potatoes to make a rectangular block, then cut this into thick batons (save any offcuts to make mash). Drop into a pan of cold salted water with the vinegar and bring to the boil. Simmer for 6-8 mins until the potatoes are just cooked and tender - test with the tip of a knife. Drain carefully, trying not to break any of the chips, and leave to cool completely. Can be prepared up to two days ahead and chilled until needed.
- Heat the oven to 220C/200C fan/gas 9. Pour the oil into a sturdy, rimmed baking tray or shallow roasting tin and heat in the oven. Mix the flours with the baking powder, cayenne and some salt in a shallow dish and gently toss the chips in the floury mixture to coat, then leave in the mixture until needed.
- Carefully remove the pan from the oven - the oil should be shimmering - and lay the chips in a single layer in the pan. Use a thin, flexible spatula to gently turn the chips so they are all coated, then roast for 20 mins. Turn the chips again, then roast for another 10 minutes. Turn one final time, then cook for a futher 10 minutes until crisp and deep golden all over. Drain the chips onto kitchen paper and serve straight away.
Nutrition Facts : Calories 409 calories, Fat 19 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
CHOCOLATE CHIP DIP
This quick and easy chocolate chip dip is great for any occasion.
Provided by jill
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 20m
Yield 20
Number Of Ingredients 7
Steps:
- Mix cream cheese, confectioners' sugar, butter, brown sugar, and vanilla extract together in a bowl until smooth.
- Chill dip in the refrigerator for 15 minutes.
- Mix in chocolate chips. Serve with graham crackers for dipping.
Nutrition Facts : Calories 210.4 calories, Carbohydrate 24.7 g, Cholesterol 24.5 mg, Fat 11.9 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 6.5 g, Sodium 190.2 mg, Sugar 14.7 g
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