Best 8 Chocolate Dipped Cookiesnut Fingers Recipes

CHOCOLATE-DIPPED COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to medium low; beat in the flour mixture in 2 batches until combined.
• Transfer the batter to a resealable plastic bag and snip the corner to create a 1/2-inch opening. Pipe the batter into 1/2-by-3-inch strips, about 2 inches apart, on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden around the edges, about 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Line a baking sheet with parchment. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Dip the cookies halfway in the chocolate, letting the excess drip off, then place on the prepared baking sheet. Refrigerate until the chocolate just sets, 10 to 15 minutes.

CHOCOLATE DIPPED COOKIES/NUT FINGERS

Steps:

• 1. NOTE: THE REFRIGERATED TIME IS NOT INCLUDED IN THE PREP TIME. Mix sugar, butter, milk, vanilla & almond extract with egg in a large bowl. Stir in flour, baking powder, & salt. Combine well. Then cover and refrigerate 4 hours or over night.
• 2. Preheat oven to 375 degrees F. For each cookie, if making into fingers, shape about 1 teaspoon of dough into 4 inch rope. For smooth even ropes roll back & forth on a sugared surface. Then place on ungreased cookie sheet.( I still like to spray the cookie sheet) If making cookies, shape as desired on a sugared surface, and place on cookie sheet..
• 3. Bake for 9 to 12 minutes or until very light brown. Remove from cookie sheet to a wire rack. Assorted variety of toppings after they were dipped in chocolate.
• 4. Heat chocolate chips & paraffin wax in small sauce pan over low heat until melted. A water bath is great to prevent chocolate from burning. Dip ends of cookie into chocolate & then roll or dip into nuts or candy sprinkles. Place on waxed paper. Let stand about 10 minutes or until chocolate is set. Makes about 7-8 dozen depending on shapes and sizes of cookies.
• 5. To create a waterbath, just add water to a skillet larger than bottom of sauce pan, Put sauce pan inside skillet and allow chocolate and paraffin wax to melt together over low heat.

SHORTBREAD COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
• Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
• When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
• Drizzle 1/2 of each cookie with just enough chocolate to coat it.

CHOCOLATE-DIPPED COOKIES

Steps:

• In a large bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Stir in almonds and chocolate chips. Cover and refrigerate for 2 hours. Divide dough in half. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 3 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool., Dip half of the cookies in white coating; allow excess to drip off. Place on waxed paper. Repeat with remaining cookies in dark chocolate coating. , Place milk chocolate coating in a resealable plastic bag; cut a small hole in one corner of the bag. Pipe designs on cookies. Let stand for 30 minutes or until set.

PEANUT BUTTER FINGERS WITH SALTY MILK CHOCOLATE GLAZE

Steps:

• Grease an 8-by-8-by-2-in [20-by-20-by-5-cm] pan with nonstick cooking spray or softened butter, line with parchment paper, leaving some overhang on the sides, and grease again.
• For the cookies:
• In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium-high speed until light and fluffy, 3 to 5 minutes. Add the oil and peanut butter and continue to mix until fully incorporated, scraping down the bowl with a rubber spatula as needed.
• Decrease the mixer speed to medium-low and add the egg and yolk, one at a time, beating well and scraping the bowl after each addition with a rubber spatula. Add the vanilla and mix to combine. Add the dry ingredients all at once, mixing just to combine.
• Cover the bowl with plastic wrap and refrigerate for 24 to 36 hours.
• Preheat the oven to 350°F [180°C].
• Press the dough into the bottom of the prepared pan, making it as flat and even as possible. Bake for 22 to 27 minutes, until browned and dry to the touch. Let cool.
• Freeze for about 10 minutes (this helps immeasurably with making clean cuts). Alternatively, you can tightly wrap the pan and freeze for up to a week before bringing back to room temperature and cutting and glazing.
• Lift the bar cookie from the pan using the parchment paper sling. Trim off all four edges, then slice the bar in half horizontally and vertically cut each half into 6 slices, creating 12 fingers.
• For the glaze:
• Line a baking sheet with parchment paper and set aside. Place the chocolate and salt in a small heatproof bowl. Heat the cream in a small saucepan over medium heat, until just boiling.
• Pour the hot cream over the chocolate and let sit for 1 minute. Mix the chocolate and cream together until the two are combined. If the chocolate is not completely melted, place in a pan set over simmering water and melt on the stove top over low heat.
• Dip the top of each finger in the glaze, double-dipping for a thicker coat if you so desire, and place on the prepared baking sheet. Sprinkle flaky sea salt over each one. Refrigerate until the chocolate sets, about an hour.
• Serve the fingers cold from the fridge or at room temperature. The cookies will keep in an airtight container on the counter or in the refrigerator for up to 3 days.

CHOCOLATE PISTACHIO FINGERS

Steps:

• 1. Cream butter and sugar in a large bowl until blended.
• 2. Add almond paste and egg yolk and beat until light and fluffy. (If the almond paste isn't breaking down grab the dough with your hand. The heat of your hand will melt the almond paste sufficiently to be able to incorporate it completely.)
• 3. Blend in flour a little at a time to make a smooth dough.
• 4. Refrigerate for at least 2 hours ( or up to 2 weeks)
• 5. Turn out onto a lightly floured board.
• 6. Divide into 8 equal pieces. ( easy way to do it. is to divide in half, then divide those again in half until you have 8 equal pieces.)
• 7. Roll each piece into a 12 inch rope, cut each rope into 2 inch lengths. Place onto parchment covered cookie sheets.
• 8. You can put these fairly close together. 1/2 an inch apart.
• 9. Bake 10 to 12 minutes at 350 degree oven until edges are light brown. The top of your cookie will still be white.
• 10. Cool completely on a wire rack.
• 11. TOPPING DIRECTIONS
• 12. Melt chocolate chips either in a double boiler or in the microwave on medium. Stirring every minute or two.
• 13. Dip both ends in the chocolate and then in the pistachios.
• 14. Place on wax paper until they cool completely.
• 15. These can be stored for up to 2 months in a cool dark place.

CHOCOLATE DIPPED PEANUT BUTTER COOKIES

Steps:

• Preheat your oven to 325*F. Mix peanut butter, sugar and egg until well blended. Refrigerate 30 minutes. Roll peanut butter mixture into 18 balls. Place 2" apart on an ungreased cookie sheet. Flatten each ball, in a criss cross pattern with a fork.
• Bake 18 to 20 minutes or until lightly browned. Cool 5 minutes. Remove from cookie sheet to a wire rack; cool completely.
• Dip each end of the cookie into melted chocolate, shakinig off the excess. Now dip into chopped peanuts. Place cookies on wax paper(or parchment) which has been placed on the cookie sheet. Refrigerate until chocolate hardens. Enjoy!
• Note:.
• To melt chocolate using microwave, heat in a microwavable bowl on high 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted.

CHOCOLATE-DIPPED SHORTBREAD COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat butter, powdered sugar and vanilla with spoon. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons butter or margarine, softened.)
• Roll dough 1/2 inch thick on lightly floured surface. Cut into small shapes by hand or use cookie cutters. Place 1/2 inch apart on ungreased cookie sheet.
• Bake 14 to 16 minutes or until set and bottoms are light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 1 1/2 minutes or until melted; stir until smooth. Dip half of each cooled cookie into melted chocolate. Place on waxed paper until chocolate is set.