Dipped Cookies
Dipped Cookies
Ingredients:
- Unsalted butter (softened) 1 cup
- Brown sugar (packed) 1/2 cup
- Salt 1/2 tsp
- Pumpkin pie spice 1/2 tsp
- Flour 2-1/4 cups
- Chocolate 1 cup
- Shortening 2 tsp
- Beat butter, add in brown sugar, salt, and pumpkin pie spice. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a spatula or wooden spoon. Use your hands to bring dough together in a ball. Roll dough into a 12x8-inch rectangle (about 1/4 inch thick) on an ungreased baking sheet. Cut the 8-inch side of the dough into eight 1-inch strips (do not separate strips). Cut each strip lengthwise into six 2-inch sections (do not separate rectangles). After cutting, there should be 24 rectangles measuring 1x2-inches. Bake at 180 degrees C for 15 minutes. Remove from oven and cut the rectangles in half to make 48 smaller cookies. Bake for an additional 10 minutes or until cookies are lightly browned and crisp. Cool on cookie sheet on a wire rack. Melt Chocolate and shortening together. Stir until smooth. Dip cookies in melted chocolate; let excess drip back into the bowl. Placed dipped cookies on waxed paper; let stand until set.
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