Chocolate Tipped Butter Cookies Food

CHOCOLATE-TIPPED BUTTER COOKIES

Steps:

• In a bowl, cream butter and sugar. Add vanilla; mix well. Gradually add flour; mix well. cover and chill for 1 hour. Shape tablespoonfuls of dough into 2-1/2-in. x 1/2-in. sticks. Place 2 in. apart on ungreased baking sheets. Flatten about three-fourths of each stick lengthwise with a fork. Bake at 350° until set, 14-16 minutes. Cool on baking sheets. Melt chocolate chips and shortening until smooth; dip the round end of each cookie. Sprinkle with nuts. Place on waxed paper until firm.

CHOCOLATE-DIPPED COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to medium low; beat in the flour mixture in 2 batches until combined.
• Transfer the batter to a resealable plastic bag and snip the corner to create a 1/2-inch opening. Pipe the batter into 1/2-by-3-inch strips, about 2 inches apart, on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden around the edges, about 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Line a baking sheet with parchment. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Dip the cookies halfway in the chocolate, letting the excess drip off, then place on the prepared baking sheet. Refrigerate until the chocolate just sets, 10 to 15 minutes.

CHOCOLATE-TIPPED BUTTER COOKIES

Steps:

• Preheat the oven to 350˚F. Lightly coat 2 baking sheets with cooking spray.
• Cream together the butter and confectioners' sugar in a large mixing bowl with an electric mixer at medium speed until light and fluffy, about 2 minutes. Add the vanilla and flour and continue mixing, scraping down the side of the bowl as needed, until well combined and a dough forms, 1 to 2 minutes.
• Shape the dough into 2 1/2-inch by 1/2-inch logs (or into small mounds for round cookies) and place them 2 inches apart on the baking sheets. Flatten three quarters of each log slightly with the tines of a fork, leaving the tip unflattened.
• Bake until lightly browned, 12 to 14 minutes. Allow to cool on a wire rack.5 Meanwhile, combine the shortening and chocolate chips in a microwave-safe bowl and heat in the microwave at 45-second intervals, stirring between each, until melted and smooth. Dip the unflattened end of each cookie into the melted chocolate and place on a plate. Sprinkle with chopped pecans and let cool.

OLD FASHIONED BUTTER VALENTINE COOKIES DIPPED IN CHOCOLATE

Steps:

• Sift the flour, baking powder, and salt together in a bowl; set aside.
• Beat the 1 cup butter with the sugar, egg, milk, and vanilla extract in another bowl until well mixed.
• Gradually mix the flour mixture into the butter mixture.
• Shape the dough into a disk; wrap with plastic wrap and refrigerate for at least 2 hours.
• Working with half the dough at a time, roll out dough to about 1/8-inch thick.
• Cut into cookies with a large heart shaped cookie cutter. Repeat with the remaining half of the dough.
• Cut the center of half of the cookies with a smaller heart shaped cookie cutter.
• Place an open centered cookie on top of a whole cookie to form a sandwich. Arrange cookies on an ungreased baking sheet; set aside.
• Preheat an oven to 400 degrees F (200 degrees C).
• Place the raspberry jam in a microwave save bowl and heat on high until jam is runny, about 35 seconds.
• Fill the center of the cookies with the jam. Refrigerate cookies for 10 minutes.
• Bake in the preheated oven until the cookies are firm to the touch, 5 to 8 minutes. Cookies will be pale in color.
• Transfer cookies to a wire rack to cool completely.
• Melt the chocolate and 2 tablespoons butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting until smooth, for 1 to 3 minutes, depending on your microwave.
• Spoon chocolate decoratively over half of each cookie.
• Place cookie on a waxed paper lined baking sheet and refrigerate until the chocolate has set, about 15 minutes.

CHOCOLATE TIPPED BUTTER COOKIES

Steps:

• In mixixng bowl cream 1 cup butter and sugar.
• Add flour and vanilla and mix well.
• Cover and refridgerate for 1 hour.
• Shape 1/2 cup of dough into 1/2 inches long logs.
• Cut logs into 2 1/2 inches pieces.
• Place on ungreased baking sheet.
• Bake at 350* for 12-14 minutes or until lightly browned.
• Cool on wire racks.
• In microwave or double boikler melt chocolate and remaining butter.
• Dip one end of cookie into chocolate and then into nuts.
• Place on wax paper until chocolate is set.