Butter Drop Cookies (dipped in chocolate)

By Talk2usoon

Ingredients

• 2 cups flour
• 1 tsp. baking powder
• 3/4 tsp. salt
• 1 cup sugar
• 3/4 cup (11/2) sticks butter, softened
• 1/4 cup milk
• 11/2 tsp. vanilla
• 1 egg

Details

Servings 4

Preparation

Step 1

Preheat the oven to 375º F. Combine the flour, baking powder and salt, mix
well, and set aside. Cream the butter, add the sugar, milk, vanilla and egg,
beat until well combined. Sift in the flour mixture, beat well. Roll the
dough in teaspoon size balls with your hands and place 1 inch apart on baking
sheets. Bake 9 to 12 minutes or until the edges are slightly browned. Rotate
cookie sheets back to front and top to bottom half way through baking. Allow
to cool on sheets 4 minutes, then transfer to wire racks to cool completely.
Decorate as desired. Recipe doesn't give a yield but I always make a double
batch.

Chocolate dipped cookies
6 ounces semi sweet or bittersweet chocolate
1 Tablespoon vegetable shortening (Crisco, NOT butter or margarine)

Break, chop and grate the chocolate into small bits and melt in a heavy pan
over very low heat. Add the shortening. Stir until almost melted. Remove
from heat and pour the mixture into a small bowl (I line the bowl with foil so
that any unused glaze can be cooled in the fridge and popped into a plastic
freezer bag for later use)
Dip the cookie to the desired depth and hold over the bowl, shake it and
gently tap the dipped side on the side of the bowl to remove the excess.
Place on a wire rack that has waxed paper underneath to catch the drips. When
chocolate has hardened store in plastic bags away from moisture.


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