December 16, 2023
1 cup unsalted butter, softened
3/4 cup sugar
1 tsp vanilla extract
1/2 tsp salt
1 large egg yolk
2 1/4 cups all purpose flour
1 cup dark chocolate melts
1 cup white chocolate melts
Nonpareils for decorating
1. Combine butter and sugar in the bowl and beat until well-creamed.
2. Stir in vanilla extract and salt, until well-combined, scraping down the sides of the bowl to ensure ingredients are well-incorporated.
3. Add egg yolk and beat until combined
4. With mixer on medium-low speed, gradually add flour until well-incorporated
5. Transfer dough to clean surface and use your hands to form it into a cohesive ball.
6. Flatten into a disk, cover with cling film, and chill for 15 minutes.
7. Preheat oven to 175C and line cookie sheets with parchment paper. Set aside.
8. Transfer the dough to a clean, lightly floured surface and use a lightly floured rolling pin to roll out.
9. Lightly flour your cookie cutters and cut out your shapes, transferring them to ungreased cookie sheet.
10. Bake for 10-12 minutes and allow cookies to cool completely.
11. Prep chocolate by melting dark chocolate in one bowl and white chocolate in another.
12. Once chocolate is melted firmly holding the base of each cookie, dip the surface into the chocolate.
13. Immediately after dipping, place on lined cookie sheet (chocolate side up) and immediately sprinkle with nonpareils/sprinkles. Repeat, alternating with white and dark chocolate, until all cookies are covered with chocolate.
14. Allow chocolate to harden before serving.
Recipe and image from sugarspunrun.com.
Comments will be approved before showing up.
May 15, 2024
February 27, 2024
February 14, 2024