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Double Chocolate Diamonds




Source of Recipe


BHG Christmas Cookies 2005


List of Ingredients




½ cup butter, softened
1 cup packed brown sugr
½ cup unsweetened cocoa powder
2 Tbs. milk
2 tsp. vanilla
½ tsp. baking soda
1 1/3 cups flour
1 ¼ cups semisweet chocolate pieces
1 Tbs. shortening
½ cup crushed candy canes (about 6)


Recipe



Beat butter. Add brown sugar, cocoa powder, milk, vanilla, and baking soda. Beat until combined; scrape bowl. Beat in as much flour as you can. Stir in remaining flour. Shape dough into a small ball. Chill 30 minutes or until dough is easy to handle.
Preheat oven to 375 degrees. Divide dough in half. Roll a portion of dough ¼” thick. Using a 2 ½ x 1 ¾” diamond-shape cookie cutter, cut out dough. Place cutouts 2” apart on ungreased cookie sheet. Bake 6 to 8 minutes. Cool 1 minute on cookie sheet. Transfer to wire rack; cool.
Melt chocolate and shortening. Dip half of each cookie into chocolate; allow excess to drip off. Place on waxed paper. Sprinkle with crushed candy canes. Let stand 30 minutes or until chocolate is set.