White And Dark Chocolate Dipped Cookies
Jerseygirl Thu, 17 Jun 2004, at 4:30 p.m.
 

Reynolds® Cut-Rite® Wax Paper
1 package (18 oz.) refrigerated sugar cookie dough
2 teaspoons shortening (divided)*
1 cup semi-sweet chocolate morsels
1 cup premium white morsels

BAKE cookie dough as directed on package for Cut-Out Cookies using 2-1/2-inch cookie cutters.

PLACE semi-sweet chocolate morsels and 1 teaspoon shortening in a microwave-safe bowl. Stirring every 30 seconds, microwave on HIGH until chocolate is melted, 1 to 2 minutes. Repeat to melt premium white morsels and remaining shortening.

DIP the top half of 15 baked cookies in melted semi-sweet chocolate. Place the cookies on a sheet of Reynolds Cut-Rite Wax Paper. Refrigerate 10 minutes or until chocolate is set. Drizzle cookies with melted white morsels; refrigerate until set.

DIP the top half of the remaining baked cookies in melted white morsels. Place the cookies on a sheet of Reynolds Cut-Rite Wax Paper. Refrigerate 10 minutes or until chocolate is set. Drizzle cookies with melted semi-sweet chocolate; refrigerate until set.

*Note: Do not substitute butter or margarine.

REYNOLDS KITCHENS TIPS:

For Cookie Bundles, when chocolate is set, stack four cookies in a Reynolds® Baking Cup. Wrap each baking cup with Reynolds® Color Plastic Wrap. Tie the top of each bundle with ribbon. Put the bundles in a holiday container or gift basket.

For easy cleanup, bake cookies on Reynolds Wrap® Release® Non-Stick Foil or Reynolds® Parchment Paper.

Number of Servings: 30-36

(Reynold's Wrap Site)