My grandmother, Rosalind Johnson, passed away in 1986, and there’s still a lot of recipes I remember her making. This was my father’s mother, she made her food from scratch and served veggies from her huge garden in Flushing, Queens. One of my favorite cookie recipes that she made is her Chocolate Dip cookies, AKA “Fancy Cookies.”
As you can probably tell from reading my recipes on the blog, I don’t bake very often. However, I made an exception for the recent bake sale at my kids’ elementary school. When I was shopping for the ingredients (real butter, unbleached all purpose flour, confectioner’s sugar), I couldn’t remember what chocolate to get, so I texted my cousin Emily through FB. She knew exactly what I needed and I was set!
Take 2 sticks of butter. I cut it up so it would blend easier, but you can just soften the sticks of butter.
Add 3/4’s of a cup confectioner’s sugar.
Add 2 cups all purpose flour.
Put everything into a mixer bowl and add 1/4 teaspoon of vanilla extract.
The dough will feel like play doh! I ended up making another batch because I was afraid I wouldn’t have enough. That turned out to be the right amount.
The dough needs to be refrigerated overnight. Pop it a ziploc bag in the fridge.
The next day I sliced it up.
It’s not going to look perfect when you lay it on a cookie sheet. I now use parchment paper, instead of greasing or putting on a non stick cookie sheet.
Then bake at 350 degrees for 10 -14 minutes. Let cool. The cookies should have slightly more golden edges.
Then comes the fun part. Decorating! This is when you can pull your kids in to help. I didn’t experiment with lightening up this recipe – it’s NOT lowfat. I wanted something delicious for the bake sale. Just enjoy with moderation if you are watching your weight!
You have to melt chocolate and then you can choose to add the toppings of your choice: nuts (but not if your child’s school is nut free), coconut, sprinkles — anything small.
Take a bag of semi-sweet chocolate chips and melt in a double boiler on the stove. Boil some water and when it’s in a full boil, place a bowl (either glass or metal) on top and add chocolate chips.
Stir until melted. This was pretty simple to do (this is the first time I did it).
Dip each cookie in melted chocolate.
And then in the topping of your choice.
You can give kids a bowl with some chocolate and a bowl of toppings. Make sure the chocolate has cooled.
- Cookie dough:
- 2 sticks of butter
- 3/4 cup confectioner’s sugar
- 2 cups all purpose flour
- 1/4 tsp vanilla extract
- Semi Sweet Chocolate chips
- Cookie Toppings:
- Shredded Coconut
- Chopped Nuts (optional)
- Mix softened butter, flour, and sugar together in a mixer.
- When dough is ready, it will feel like play doh.
- Form dough into a log, put into in the fridge overnight.
- The next day, cut the dough into slices.
- Bake for 11-14 minutes at 350 degrees.
- Let cookies cool and then melt chocolate in a double chocolate “Bain” Marie.
- Take a package of semi-sweet chocolate chips and melt in a double boiler on the stove. Boil some water and when it’s in a full boil, place a bowl (either glass or metal) on top and add chocolate chips.
- Dip the cooled cookies in the chocolate and then dip into the toppings of your choice: nuts (but not if your child’s school is nut free), coconut, sprinkles — anything small.
- Let them cool either in the fridge or on the counter.
- If you are making for a bake sale or party, double or triple the recipe.
This was NOT a sponsored post.