Chocolate Tipped Butter Cookies Recipes

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.

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.

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.

CHOCOLATE-DIPPED SHORTBREAD COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat butter, powdered sugar and vanilla with spoon. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons butter or margarine, softened.)
• Roll dough 1/2 inch thick on lightly floured surface. Cut into small shapes by hand or use cookie cutters. Place 1/2 inch apart on ungreased cookie sheet.
• Bake 14 to 16 minutes or until set and bottoms are light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 1 1/2 minutes or until melted; stir until smooth. Dip half of each cooled cookie into melted chocolate. Place on waxed paper until chocolate is set.