Mrs. Fields Double-Dipped Chocolate Shortbread Cookies
Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Cookies Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 oz Semisweet chocolate -- minced
3/4 c Unsalted butter -- softened
1 ts Vanilla
1 1/2 c All purpose flour
1/2 c Confectioners' sugar
2 ts Unsweetened cocoa powder
1/8 ts Salt
Dipping:
4 oz White chocolate -- minced
1/2 c Heavy cream
3 oz Semisweet chocolate -- minced
Melt semisweet chocolate over hot, not simmering water in double
boiler. Set aside to cool to lukewarm. In large bowl, cream butter
with mixer. Beat in melted chocolate. Beat in vanilla, flour, sugar,
cocoa, and salt. Wrap and chill dough 30 minutes or until firm enough
to roll into balls. Preheat oven 350 F. Roll dough into 1" balls,
then roll each ball into a thick log. Place on ungreased cookie
sheet; press dough to 1/4" thickness with the tines of a fork,
keeping cookies oval in shape. Bake 8 to 10 minutes or until just
set. Do not overbake. Transfer to wire rack.
Dipping Cookies:
In small bowl set over a saucepan of hot water, melt white chocolate
with 1/4 cup cream, stir until smooth. Keep mixture ove rhot water so
it will be liquid for dippig.
In another small bowl set over a saucepan of hot wtaer melt semisweet
chocolate with the remaining 1/4 cup cream; stir until smooth. Keep
warm.
Dip one end of a cookie in the white chocolate and the other end in
the dark chocolate; return to cooling racks so the chocolate can set.
Repeat with remaining cookies.
