Dipped Vanillas Recipe

5 3 3
Dipped Vanillas Recipe
Dipped Vanillas Recipe photo by Taste of Home
Publisher Photo

Dipped Vanillas Recipe

Read Reviews
5 3 3
Publisher Photo
"A touch of chocolate makes these classics stand out on the holiday cookie tray," Karen Bourne, field editor from Magrath, Alberta. "They're a tradition at our home for Christmas."
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch + chilling
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch + chilling

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup ground almonds
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 2 ounces semisweet chocolate, chopped
  • 1/2 teaspoon shortening
  • Assorted sprinkles, optional

Directions

Preheat oven to 375°. Beat first four ingredients until blended. Whisk together flour and cornstarch; gradually beat into butter mixture.
Shape dough into 1-in. balls; shape into crescents. Place on greased baking sheets.
Bake until lightly browned, 8-10 minutes. Remove from pan to wire racks; cool completely.
In a microwave, melt chocolate and shortening; stir until smooth. Dip cookies partway in chocolate mixture; allow excess to drip off. Place on a waxed paper-lined baking sheet. If desired, decorate with sprinkles. Refrigerate until set, about 30 minutes. Yield: about 2-1/2 dozen.
Originally published as Dipped Vanillas in Taste of Home December/January 1998, p8

Nutritional Facts

1 cookie: 72 calories, 5g fat (2g saturated fat), 8mg cholesterol, 25mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 1g protein.

  • 1/2 cup butter, softened
  • 1/2 cup ground almonds
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 2 ounces semisweet chocolate, chopped
  • 1/2 teaspoon shortening
  • Assorted sprinkles, optional
  1. Preheat oven to 375°. Beat first four ingredients until blended. Whisk together flour and cornstarch; gradually beat into butter mixture.
  2. Shape dough into 1-in. balls; shape into crescents. Place on greased baking sheets.
  3. Bake until lightly browned, 8-10 minutes. Remove from pan to wire racks; cool completely.
  4. In a microwave, melt chocolate and shortening; stir until smooth. Dip cookies partway in chocolate mixture; allow excess to drip off. Place on a waxed paper-lined baking sheet. If desired, decorate with sprinkles. Refrigerate until set, about 30 minutes. Yield: about 2-1/2 dozen.
Originally published as Dipped Vanillas in Taste of Home December/January 1998, p8

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Reviews forDipped Vanillas

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MY REVIEW
delowenstein User ID: 3766053 253491
Reviewed Sep. 1, 2016

"I'd made recipe recently and I DID adjust the recipe by substituting almond extract for the vanilla extract and adding 1/4 tsp. salt. I'd used 1 cup semi-sweet chocolate chips and 1-1/2 tsp. shortening for the glaze. These cookies came out really nicely, too! I shared them with one of my neighbors and also our Social Hour! They were enjoyed very much! delowenstein"

MY REVIEW
edh255 User ID: 5775538 16032
Reviewed Jan. 20, 2011

"This recipe is always a hit at my yearly Christmas cookie Exchange. A big favorite of my husband's also."

MY REVIEW
teddy195832 User ID: 303790 51796
Reviewed Dec. 16, 2009

"very good"

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