Ingredients Jump to Instructions ↓

  1. 4 ounces (114 grams) semisweet or bittersweet chocolate, chopped

Instructions Jump to Ingredients ↑

  1. Melt shortening in a small saucepan. Remove from heat. Add chocolate and let sit for 1-2 minutes. Stir until melted. Dip one end of each cookie into chocolate. Place cookies on a wire cake rack with a piece of parchment or waxed paper, below to catch any drips. When somewhat hard, place on a parchment lined baking sheet and chill in refrigerator to harden chocolate. Remove when hardened; do not leave in refrigerator. Cookies are best stored at room temperature or frozen.


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