Ingredients Jump to Instructions ↓

  1. 1 cup powdered sugar

  2. 1 cup butter, softened

  3. 1 egg

  4. 1 tsp. vanilla OR almond extract

  5. 2-1/4 cups flour

  6. 1/4 tsp. salt

  7. 8 oz. semisweet chocolate, chopped

  8. 1 Tbsp. shortening

  9. chopped almonds or coconut

Instructions Jump to Ingredients ↑

  1. In large bowl, combine powdered sugar and butter and beat until fluffy. Add egg and extract, beating well. Stir in flour and salt just until a dough forms. Chill the dough, covered, for 1-2 hours.

  2. Preheat oven to 400 degrees F. Using the bar plate in a cookie press, press out long strips of dough onto cookie sheets, 1" apart. Score the strips of dough at 2-1/2" intervals. Bake at 400 degrees F for 3-5 minutes until just set. Cookies shouldn't brown. Immediately cut into cookies along scored lines. Cool cookies on wire rack. Make sure to press out the next batch of cookies onto TOTALLY COOL cookie sheets. If you use hot cookie sheets, the dough will melt before it bakes and you'll have a big mess.

  3. Melt chocolate and shortening microwave oven, stirring until smooth. Dip half of each cookie into the chocolate, dipping on an angle and varying the sides of the cookie you dip. Shake off excess chocolate and place on waxed paper. Sprinkle chocolate with nuts, coconut, or colored sprinkles.


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