Dip & Sprinkle Cookies
Submitted by wendyferri
Buttery almond slice-and-bake cookies dipped halfway in melted chocolate and finished with sprinkles. A 5-dozen batch of elegant yet easy cookies that look bakery-bought.
YIELD
5 dozen cookiesPREP
35 minCOOK
15 minREADY
3 hrsThese are the cookies you bring when you want people to think you spent all day baking.
A rich, buttery dough loaded with ground almonds gets shaped into logs, chilled, then sliced thin and baked until just golden.
Once cooled, each cookie gets dipped halfway into melted chocolate and hit with sprinkles while the chocolate is still wet.
Five dozen elegant little cookies from one batch.
Pro Tips
- Chill the dough logs for at least 2 hours (or overnight) so they slice cleanly without squishing
- Use a sharp, thin knife and a ruler to get even quarter-inch slices for uniform baking
- Melt the chocolate over a double boiler (not in the microwave) for smooth, even coating that won’t seize
- Work in small batches when dipping so you can add sprinkles before the chocolate sets
- Let the dipped cookies dry on wax paper for a full hour before stacking or storing
Ingredients
Directions
- Sift flour with salt and set aside.
In large bowl, cream butter with electric mixer at medium speed.
Add sugar, egg yolk, and vanilla.
Beat until light and fluffy.
Gradually add flour and salt mixture and almonds, mixing until well blended.
Shape dough into two logs, each 1½ inches in diameter, and refrigerate until firm, at least two hours.
Preheat oven to 350℉ (180℃).
Lightly grease a cookie sheet.
Using a ruler, mark each log at ¼ inch intervals.
With a sharp thin knife, cut into slices and put onto prepared cookie sheet, one inch apart.
- Bake 8 to 10 minutes or until lightly browned.
Remove from cookie sheet and cool on rack.
- In top of double boiler, over hot water, melt chocolate chips and butter.
Stir in hot water.
Lay sheet of wax paper on table. Dip half of each cookie into hot chocolate mixture and put on wax paper.
If using sprinkles, dip a few cookies and then sprinkle while chocolate is still wet.
Let dry at least one hour.
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