Dipped Gingerbread Cookies
This a new addition to our Christmas Cookie collection.
Add ingredients according to package directions.
1 pouch (1 lb 1.5 oz) Betty Crocker® gingerbread cookie mix
1/2 cup butter softened
1 tablespoon water
1 egg
3-4 squares almond bark (about 12 ounces)
Heat oven to 375°F.
In medium bowl, stir cookie mix, butter, water and egg until soft dough forms.
On lightly floured surface, roll the dough into a log 2 inches thick
Cover "cookie roll" with waxed paper and refrigerate for two hours.
Slice cookies 1/4 inch thick from the chilled "cookie roll"
Place cookie slices 2 inches apart on parchment lined cookie sheets
Bake 8 to 10 minutes or until edges are set
Cool 1 minute and remove from cookie sheets to cooling racks
Cool completely, about 15 minutes.
Melt almond bark squares (about 3 at a time)
Melt in the microwave for 60 seconds then . . .
Heat in 15 second intervals and stir with wooden spoon until melted.
It may appear a little "lumpy" but will continue melting when stirred.
(Be careful not heat too much or it will seize up.)
Dip cookies in halfway and shake off excess almond bark
Place dipped cookies on waxed paper
Allow almond bark to set
You can store them tightly covered in the freezer for up to two months
No comments:
Post a Comment