1 c Butter
1/2 c Sugar
2 1/2 c Flour
8 oz Chocolate candy melts
I made these today and they are so good. I have the butter laid out to make
another batch after church tomorrow. it came from The Electric Kitchen;
Hawaiian Electric Company, Inc.
Preheat oven to 300 degrees. In large bowl of mixer, cream butter and
sugar. Add flour and mix well. Spread into an ungreased 13×9 inch pan. With
a sharp knife, cut halfway through the dough into 2×1 1/2-inch rectangles.
Bake for 40 minutes or until golden brown While still hot, cut into
rectangles as marked. Cool. In a heat-resistant bowl, microwave chocolate
on 30% power for 3 minutes Dip cookies halfway into chocolate, one at a
time, and tap gently to remove excess chocolate. Place on waxed paper.
Refrigerate until chocolate hardens. Makes 36 cookies
I used white candy melts and tinted it pink. They are so pretty and not
real sweet. Tomorrow I will use the chocolate melts. You can use almond
bark if you can’t find the melts. I get them at stores where they sell
Wilton baking supplies.
Yields
1 Servings