Chocolate Dipped Divinity Cookies
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- 2 1/2 c
- shortening like crisco (do not use butter)
- 1 1/2 c
- sifted powdered sugar
- 4 c
- all purpose flour
- 1 tsp
- 2 tsp
- pure vanilla extract
- 1 c
- chopped nuts (optional)
- chocolate a'peels or chocolate almond bark
1preheat oven to 350 and line cookie sheet with parchment paper.
2In large mixing bowl combine shortening and powdered sugar and blend well. Add vanilla and salt than the flour. You don't need to chill the dough first but I do.
3Roll out dough to about 3/8 of an inch thick and cut with a round cookie cutter. Bake for 8 to 10 minutes just until the edge turns a light color. Let cookies cool on the cookie sheet for 5 minutes before moving to a cooling rack.
4When you have baked all your cookies melt the chocolate a'peels or almond bark over a double boiler and dip half of each cookie into chocolate, and let dry on parchment. Store cookies in airtight container.
5For variation you can reduce the flour to 3 1/3 cups and 2/3 cup of cocoa powder to make chocolate divinity cookies. I also sometimes add mini chocolate chips as well. A fun batter to work with. I make it ahead and store it in my fridge. Happy Baking!