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60+ Minutes |
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Cooked by: Chef / Last Modified: 11/7/2008 / Number of Servings: 1 |
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Directions: Preheat oven to 300 degrees. In large bowl of mixer, cream butter and
sugar. Add flour and mix well. Spread into an ungreased 13x9 inch pan. With
a sharp knife, cut halfway through the dough into 2x1 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.
| Ingredients:
1 Cup(s) Butter
1/2 Cup(s) Sugar
2 1/2 Cup(s) Flour
8 Ounce(s) Chocolate candy melts |
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