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Wednesday, December 16, 2009

Case of the Disappearing Dough

Made this dough on Sunday.  Got around to baking on Wednesday.   I normally get 10 dozen cookies from a double batch - this year I only got 6.  The cookie theives have struck! 

Some weapons in my arsenal against broken cookies are pictured here.  The dough scooper is a life saver.  This one holds 2 tsp.  I'd prefer one half this size for this recipe though.  The humongo metal spatula lets you handle 4-5 cookies at a time.  The scooper and spatula came from a restaurant supply store.  Parchment paper prevents sticking. And a small metal strainer lets you the sift powdered sugar over the cookies, rather than rolling them in it.  This minimizes handling and saves time. 

Chocolate Dipped Creams

1 c. butter
1/2 c. powdered sugar
1 tsp. vanilla
1/8 tsp. salt
1 c. cornstarch
1 c. sifted all purpose flour

Powdered sugar for rolling
2 c. chocolate chips, melted
Sprinkles of your choice

Cream butter; add sugar gradually; add vanilla.  Sift dry ingredients together; blend into creamed mixture.  Chill 2-3 hours.  Shape into balls, triangles, crescents or bars.  Place on greased cookie sheets.  Bake at 350 for 12 minutes.  Cool; roll in powdered sugar.  Top with chocolate and sprinkles.  Allow chocolate to harden before storing.  HIDE well!  Makes 5 dozen.


SueWis said...

Too funny! Your dough supply was almost cut in half!

So, can you dip the tops in the melted chocolate or do you suggest spreading the chocolate on with a knife?

These sound really good!

Chris said...

Use a knife or spoon. They are to DIE for!

Rich said...