Monday, November 28, 2011

Chocolate Chip Orange Shortbread

1 cup powdered sugar
1 cup margarine  - softened
1 tbls grated orange peel
1 3/4 cups all-purpose flour
1/4 cup cornstarch
3/4 cup semi-sweet mini chocolate chips
1/2 cup semi-sweet mini chocolate chips
1 tsp shortening

*(I don't do this. I use a portion of dark chocolate bark, melted
over a double boiler)

Pre-heat oven to 325 degrees
Sift or stir flour & cornstarch together - set aside
In a large bowl, beat powdered sugar & margarine until light & fluffy
Add orange peel & blend well
Stir in flour mixture - mix well
Stir in chocolate chips
Divide dough into 6 equal parts & shape each part into a smooth round ball
On ungreased cookie sheets, press or roll each ball of dough into a  circle 1/4" thick
With a long knife or pizza cutter, cut circle into 8 wedges
Leave in place on parchment-lined cookie sheet & prick each wedge about 3 times with a fork
Bake for about 17 - 27 mins til the edges are very lightly browned.
Take care that they don't get dark on the bottoms
Place on wire racks to cool completely
In a small saucepan over low heat, melt chocolate chips & shortening, stirring constantly.

Dip rounded end  of cooled shortbread wedges into chocolate.
Place on wax paper. Let stand to set.

Cathedral Cookies

2 Cups Chocolate Chips
1/4 Cup Margarine
1 pkg. mini Colored Marshmallows
3/4 Cups chopped Walnuts

Microwave chips and margarine in 30 second increments to melt.  Stir.  Pour over marshmallows in a bowl.  Mix to coat.  Cool a bit.  Form logs on waxed paper (about 2"-3" in diameter).    Roll in or sprinkle with nuts. Wrap in waxed paper.  Chill overnight.  Cut into thin slices.

2006 WE Energies Cookie Book

2007 WE Energies Cookie Book

2010 WE Energies Cookie Book

2011 WE Energies Cookie Book

2009 WE Energies Cookie Book

2008 WE Energies Cookie Book

Chocolate-Dipped Creams

1 Cup  Butter
1/2 Cup Powdered Sugar
1 Tsp Vanilla
1 Cup Cornstarch
1 Cup Flour
1/8 Tsp Salt
Powdered Sugar
Melted Chocolate
Chopped Nuts

Cream butter.  Add sugar.  Add vanilla.  Add salt, cornstarch and flour.  Chill 2-3 hours.  Shape into 1" balls.  Bake 375 F on parchment-lined baking sheet for 12 minutes or until very light brown.  Cool.  Roll in powdered sugar.  I use a squeeze bottle filled with melted chocolate to make a nickel size drop on top of cookie.  Sprinkle with nuts or jimmies.  Let harden.  These freeze well.

Swidget 1.0