Chocolate-Dipped Sugar Cookies Recipe

Name: Chocolate-Dipped Sugar Cookies
Prep time: 20 min
Cook time: 3 h 43 min
Total time: 4 h 3 min
Yield: 30 servings, 1 cookie (27 g) each
Ingredients: 2-2/3 cups flour; 3/4 tsp. Magic Baking Powder; 1/4 tsp. salt; 1 cup butter, softened; 1-1/4 cups sugar; 1 egg; 1 tsp. vanilla; 4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate; 1/4 cup crushed hard peppermint candies

Ingredients

2-2/3 cups flour
3/4 tsp. Magic Baking Powder
1/4 tsp. salt
1 cup butter, softened
1-1/4 cups sugar
1 egg
1 tsp. vanilla
4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate
1/4 cup crushed hard peppermint candies

	PREP TIME 20m	COOK TIME 3h43m	TOTAL TIME 4h3m
YIELD 30 servings, 1 cookie (27 g) each

Instructions

Combine flour, baking powder and salt. Beat butter and sugar in large bowl with mixer until light and fluffy.
Add egg and vanilla; mix well. Gradually add dry ingredients, mixing well after each addition.
Divide dough in half. Roll each half into ball; flatten into disk. Wrap individually in plastic wrap. Refrigerate 1 hour.
Heat oven 350°F. Roll out 1 disk on lightly floured surface to 1/4-inch thickness.
Cut into 15 gingerbread-man shapes with 3- to 4-inch cookie cutter, rerolling scraps as necessary.
Repeat with remaining dough.
Place, 2 inches apart, on parchment-covered baking sheets.
Bake 13 min. or until edges are lightly browned. Let stand on baking sheets 3 min. Remove to wire racks; cool completely.
Melt chocolate as directed on package. Dip bottom 1/3 of each cookie into chocolate; scrape excess chocolate off back of cookie, then return to wire rack.
Sprinkle with crushed candies to resemble belts as shown in photo. Let stand 2 hours or until chocolate is firm.