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
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
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
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)