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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 75 |
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With their pretty shapes, these treats look lovely at the center of the cookie plates I arrange for all our Christmas gatherings...and they are always the first to disappear. This is my husband's favorite Christmas cookie. -Sylvia Neudorf Abbotsford, British Columbia Ingredients:
1-1/2 cups butter, softened |
1 cup sugar |
1 egg |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
3 cups king arthur unbleached all-purpose flour |
1 cup finely ground pecans |
1 teaspoon baking powder |
3/4 cup semisweet chocolate chips |
1-1/2 teaspoons shortening, divided |
3/4 cup vanilla or white chips |
colored sprinkles |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy; beat in egg and extracts. Combine the flour, pecans and baking powder; gradually add to creamed mixture and mix well.
2. Using a cookie press fitted with disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake at 375° for 5-7 minutes or until set (do not brown). Remove to wire racks to cool.
3. In a microwave, melt chocolate chips and 3/4 teaspoon shortening; stir until smooth. Melt vanilla chips and remaining shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
4. Dip half of the cookies halfway in semisweet mixture; allow excess to drip off. Place on waxed paper to harden. Dip remaining cookies halfway in vanilla mixture; allow excess to drip off. Place on waxed paper and sprinkle coated area with colored sprinkles. Let harden. Yield: 12-1/2 dozen.
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