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Indulge in a double dose of chocolate with these intense chocolate cookies dipped in semi-sweet chocolate glaze.
Combine butter and sugar in large bowl. Beat at medium speed until creamy. Add egg, milk and vanilla; continue beating until well mixed. Add all remaining cookie ingredients; beat at low speed until well mixed.
Divide dough in half. Wrap each half in plastic food wrap; flatten slightly. Refrigerate at least 1 hour until firm.
Heat oven to 350°F.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4 inch thickness. Cut with 2-inch cookie cutter. Place 1 inch apart onto ungreased cookie sheets. Bake 7-8 minutes or until edges are firm. Cool 1 minute on cookie sheets. Remove to cooling rack. Cool completely.
Place nonpareils in small shallow dish; set aside. Combine chocolate chips and shortening in 1-quart saucepan. Cook, stirring occasionally, over low heat until chocolate melts. Remove from heat. Dip half of each cookie into chocolate mixture. Immediately roll chocolate-coated edges of cookie in nonpareils, if desired. Let stand on waxed paper until set.
Dietary Fiber: 1g
I frequently bake cut-out sugar cookies. This dough was too hard right out of the frig, and then too soft. I baked them 10 minutes instead of 8 in order to get cookies that were not gooey. Taste is great, though. Cookie exchange fail! :(
Can be a little messy but worth the effort. They make a very pretty cookie for a cookie tray.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1446
© 2015 Land O'Lakes, Inc.
Ahhh, chili. You can make a boat-load in almost no time at all. It is a dish that is perfect for a crowd of football fans. Best of all, with endless ingredient possibilities, it is easy to personalize chili for the type of guests you will be serving.
Ahhh, chili. You can make a boat-load in almost no time at all. It is a dish that is perfect for a crowd of football fans. Best of all, with endless ingredient possibilities, it is easy to personalize chili for the type of guests you will be serving. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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