Food recipes
Triple Chocolate Shortbread Sticks
Triple Chocolate Shortbread Sticks Ingredients: wheat flour, white, all-purpose, unenriched sugars, powdered cocoa, dry powder, unsweetened salt, table butter, without salt vanilla extract spartan, real semi-sweet cho...
Triple Chocolate Shortbread Sticks
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, powdered
cocoa, dry powder, unsweetened
salt, table
butter, without salt
vanilla extract
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
Directions:
Combine the flour, powdered sugar, and cocoa powder; set aside.
Cream the butter and vanilla with an electric mixer on medium-low speed until fluffy.
Gradually stir in the flour mixture until well blended.
Cover and chill dough for at least 30 minutes.
Preheat oven to 350F.
Shape dough into 1" balls; shape balls into 2" logs about 1/2" thick.
Space 2" apart on ungreased cookie sheets.
Bake for 12 minutes, or until set.
Cool on cookie sheets for 2 minutes; transfer cookies to wire racks and cool completely.
Melt the white chocolate chips in a saucepan over very low heat, stirring, until smooth.
Place the sprinkles in a small bowl.
Dip each end of the cooled cookies into the white chocolate, then the sprinkles.
Return to the wire racks and let stand until the chocolate has set, about 25 minutes.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, powdered
cocoa, dry powder, unsweetened
salt, table
butter, without salt
vanilla extract
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
Directions:
Combine the flour, powdered sugar, and cocoa powder; set aside.
Cream the butter and vanilla with an electric mixer on medium-low speed until fluffy.
Gradually stir in the flour mixture until well blended.
Cover and chill dough for at least 30 minutes.
Preheat oven to 350F.
Shape dough into 1" balls; shape balls into 2" logs about 1/2" thick.
Space 2" apart on ungreased cookie sheets.
Bake for 12 minutes, or until set.
Cool on cookie sheets for 2 minutes; transfer cookies to wire racks and cool completely.
Melt the white chocolate chips in a saucepan over very low heat, stirring, until smooth.
Place the sprinkles in a small bowl.
Dip each end of the cooled cookies into the white chocolate, then the sprinkles.
Return to the wire racks and let stand until the chocolate has set, about 25 minutes.