A subtly sweet chocolate chip shortbread cookie is frosted and decorated to look like a shirt & tie.
Story Behind the Recipe
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2 cups all-purpose flour
1 cup Land O Lakes® Butter, softened
1/2 cup powdered sugar
2 teaspoons rum flavoring
1 cup mini semi-sweet chocolate chips
12 ounces vanilla candy coating (almond bark)
Food color, if desired
Decorator tube icing
Decorator candies, if desired
Heat oven to 350°F.
Combine flour, butter, powdered sugar and rum flavoring in bowl; beat at medium speed until dough comes together. Stir in chocolate chips.
Roll out dough on lightly floured surface to 13x11-inch rectangle. Trim edges slightly with knife to straighten. Using a ruler and knife or pizza cutter, cut crosswise into seven (1 1/2-inch) strips and crosswise into five (2 1/2-inch) pieces, forming 35 rectangles. Place onto ungreased cookie sheets; refrigerate 15 minutes.
Bake 10-12 minutes or until centers are set and edges are lightly browned. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.
Place piece of waxed paper on counter. Melt candy coating according to package directions. Tint candy coating with food color, if desired. Dip top of cookie in candy coating, smoothing off excess. Place onto waxed paper; let stand until coating is set.
Draw tie-shape with decorator icing. Decorate as desired.
Read the Story Behind the Recipe
-If dough is dry and crumbly, add 1 tablespoon milk.
Ties can also be cut out of fruit leather pieces.