Not only are they really delicious, they are quite pretty. You can cut them out with any cookie cutter you like, however, I really like just doing these round ones. You could also just frost them if you really wanted to, or eat them plain, or using white melting chocolates and color it. 
5 Cups Flour1 1/2 Cups Sugar
2 Cups Butter (4 Sticks, softened and cut up)
2 large eggs (yolk only)
3/4 tsp salt
4 tsp vanilla extract
Beat the butter and sugar together. Add the eggs and vanilla and blend until it is smooth. Add the salt and flour and mix together. Form the dough into 2 balls, wrap in saran wrap and refrigerate for at least 30 minutes, or up to 2 days.
Beat the butter and sugar together. Add the eggs and vanilla and blend until it is smooth. Add the salt and flour and mix together. Form the dough into 2 balls, wrap in saran wrap and refrigerate for at least 30 minutes, or up to 2 days.
Preheat the oven to 350 degrees. Divide a ball in half (cut with a knife). Roll out to an even thickness that is about 1/4 inch, on a lightly floured surface. It is a stiff dough and a little challenging to roll out. Cut out your desired shape, place on a lined or nonstick baking sheet. Bake the cookies for 12 minutes. Let them cool on the pan for 1 - 2 minutes, then transfer to wire rack to finish cooling.
Melt your chocolate slowly over low heat. I have used guittard melting chocolates in milk chocolate, white chocolate, ghiradelli dark chocolate chips, and semi-sweet. So use whatever you really like. Just becareful not to scald the chocolate.
Makes about 5 dozen
1 comment:
Now these I did get to try and loved them!
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