Chocolate Dipped Icebox Cookies
All She Cooks
These easy chocolate dipped icebox cookies are the perfect make-ahead recipe for the holidays. Soft, buttery, dipped in chocolate & decorated with sprinkles.
all purpose flour
butter or vegetable oil work too
In a large bowl beat together the butter and sugars until fluffy.
Then beat in the egg, vanilla extract & almond extract.
With the mixer on low speed, mix in the flour, cornstarch and baking powder.
Place a sheet of wax paper down on the counter, and place the dough on it. Make sure to place the dough on the sheet of wax paper - it will stick to your countertop otherwise.
Form the dough into a log shape about 1 to 1.5 inches in diameter and and wrap in the wax paper. Then twist the edges of the was paper.
Chill the dough in the fridge for at least 2 hours, or up to 4 days. Or place the log in the freezer for up to 3 months.
If you put the cookie dough log in the freezer, thaw in the fridge the night before baking.
When ready to bake, preheat the oven to 350F degrees and line baking sheets with parchment paper or silicone baking mats.
Slice the log into round discs about ⅓ to ¼ inch thick.
Place cookies 2 inches apart on the baking sheets and bake for 9-11 minutes or until tops are just set.
In a small bowl Melt chocolate chips with the shortening in the microwave in short 30 second bursts, stirring between each interval.
Then dip half of each cookie in chocolate, and sprinkle your favorite spinkles on top.
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