3 oz Semisweet chocolate, minced
1 1/2 Sticks unsalted butter, 3/4c
Softened
1 ts Vanilla
1 1/2 c All purp 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 lg bowl, cream butter with mixer. Beat in
melted chocolate. Beat in vanilla, flour, sugar, cocoa, and salt. Wrap and
chill dough 30 mins 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 into a 1/4″ thickness with the
tines of a fork, keeping cookies oval in shape. Bake 8-10 mins or until
just set. Do not overbake. Transfer to wire rack. Dipping Cookies: In sm
bowl set over a saucepan of hot water, melt white chocolate with 1/4c
cream, stir until smooth. Keep mixture ove rhot water so it will be liquid
for dippig. In another sm bowl set over a saucepan of hot wtaer melt
semisweet chocolate with the remaining 1/4c 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 wtih remaining cookies.
Yields
2 Servings