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    White And Dark Chocolate Dipped Cookies


    Source of Recipe


    Internet

    List of Ingredients




    Cut-RiteWax Paper
    1 package (18 oz.) refrigerated sugar cookie dough
    2 teaspoons shortening (divided)*
    1 cup semi-sweet chocolate morsels
    1 cup premium white morsels

    Recipe



    BAKE cookie dough as directed on package for Cut-Out Cookies using 2-1/2-inch cookie cutters.

    PLACE semi-sweet chocolate morsels and 1 teaspoon shortening in a microwave-safe bowl. Stirring every 30 seconds, microwave on HIGH until chocolate is melted, 1 to 2 minutes. Repeat to melt premium white morsels and remaining shortening.

    DIP the top half of 15 baked cookies in melted semi-sweet chocolate. Place the cookies on a sheet of Cut-Rite Wax Paper. Refrigerate 10 minutes or until chocolate is set. Drizzle cookies with melted white morsels; refrigerate until set.

    DIP the top half of the remaining baked cookies in melted white morsels. Place the cookies on a sheet of Cut-Rite Wax Paper. Refrigerate 10 minutes or until chocolate is set. Drizzle cookies with melted semi-sweet chocolate; refrigerate until set.

    *Note: Do not substitute butter or margarine.

    KITCHENS TIPS:

    For Cookie Bundles, when chocolate is set, stack four cookies in a Baking Cup. Wrap each baking cup with Color Plastic Wrap. Tie the top of each bundle with ribbon. Put the bundles in a holiday container or gift basket.

    For easy cleanup, bake cookies on Non-Stick Foil or Parchment Paper.

    Number of Servings: 30-36


 

 

 

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