|Dipped cookies waiting to set up.|
I pretty much temper my chocolate these days if I'm going to dip anything in it. It looks nicer, and it makes these cookies easier to store. When you don't temper the chocolate, sometimes it doesn't really set up right and it's tacky to the touch. Tempering gives the chocolate a better "shell" so the cookies won't stick to each other or other things. See Tempering Chocolate page for instructions on tempering chocolate.
Oh, and these cookies won second place in the Midwest Living Cookies Refrigerator Cookie class in 2008. Just so you know.
Chocolate Dipped Refrigerator Cookies
| || |
Mix butter, sugar, egg, and vanilla thoroughly. Sift together flour, soda, and salt. Stir into wet mixture. Stir in nuts. Form into a 2 ½-inch roll (or line an empty Fruit By The Foot box with plastic wrap and fill with dough).
Wrap in waxed paper or plastic wrap. Chill until firm.
Heat oven to 400°F. With a thin, sharp knife, cut thin slices 1/8-inch thick. Place slices ½-inch apart on a parchment lined baking sheet. Bake 8-10 minutes, or until lightly browned. Remove from baking sheet and let cool on a wire rack.
|Any simple box will do to shape your dough.|
|The thinner the slice, the more crisp the cookie.|
|These refrigerator cookies taste great even without the chocolate.|