CHOCOLATE MELTING MOMENTS
I have a very old BE-RO book and the recipe has been changed in the new book. I use my old book that I have had for so long that the pages are all falling out but it's a better book, better recipes. My gransons love chocolate and so we thought we would try and add a bit of chocolate to the original recipe. I doubled the recipe.
Provided by Tea Jenny
Categories < 30 Mins
Time 25m
Yield 20 biscuits
Number Of Ingredients 7
Steps:
- Cream together margarine and sugar, add the essence.
- Stir in the flour and coco and mix thoroughly.
- Devide the mixture into 20 pieces, roll each into a ball with wet hands and coat with rolled oats or coconut.
- Place on a greased baking sheet and press out a bit, place a small bit of chocolate on each one.
- Bake in a moderate oven (325-350) (165-175) for 15-20 minutes.
Nutrition Facts : Calories 43.2, Fat 2.4, SaturatedFat 0.4, Sodium 26.9, Carbohydrate 5.2, Fiber 0.2, Sugar 2.1, Protein 0.5
CHOCOLATE DIPPED MELTING MOMENTS
Steps:
- In a medium bowl, whisk together the flour, cornstarch, and salt. In a food processor with the metal blade, process ½ cup of the powdered sugar until very fine. Cut the butter into a few pieces and add it with the motor running. Process until smooth and creamy. Add the vanilla extract and pulse in. Scrape the sides of the bowl. Add the flour mixture and pulse in just until incorporated. Chill the dough for 2 hours. Preheat the oven to 375 degrees. Shape the dough into one-inch balls and place on the cookie sheets 1½ inches apart, curving them slightly into crescent shapes. Bake for 10 to 15 minutes or until just beginning to brown around the bottom edges. Cool the cookies, then gently roll them in the remaining ¾ cup of powdered sugar. Makes 5 Dozen cookies, piped into 2" lengths Each serving contains approximately ½ other carb. exch., 1 fat exch.; 81 calories, 8 gm. carbohydrate, 5 gm. fat (including 3 gm. sat. fat), 14 mg. cholesterol, 42 mg. sodium and 2 mg. calcium.
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