Below are chocolate-dipped almond cookies and chocolate-dipped raspberry cookies.
The pink cookies were made by switching the vanilla ingredient for raspberry extract and adding six drops of red food coloring to the cookie dough.
The white cookies have almond extract in them instead of the vanilla.
They're easy to make too. Here's the recipes...
Chocolate-Dipped Raspberry and Almond Cookies
1/2 c. (1 stick) softened butter
3/4 c. white sugar
1 tsp. raspberry extract
1 1/2 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
Combine the butter and sugar in a big bowl and mix until creamy. Add the egg, six drops of red food coloring and raspberry extract; mix again.
In another bowl, stir the flour, baking powder and salt together. Gradually add the flour mixture to the bowl containing the butter mixture and mix until smooth.
Form the dough into a roll on wax paper and roll the dough into the paper sheet. Place in the freezer for about 30 minutes.
Preheat oven to 350°F. Grease cookie sheet with cooking spray, wipe with oil, or line with parchment paper. (I prefer parchment paper.)
Slice 1/4 inch slices of dough off the roll and place on the cookie sheet.
Leave 1 1/2 to 2-inches between each cookie.
Bake the cookies for about 10 to 12 minutes. Cool on wire racks.
Almond Cookie Variation: Use the same recipe as above but use almond extract instead of raspberry and leave out the red food coloring.
CHOCOLATE DIP FOR COOKIES
1 c. semisweet chocolate morsels
1 tbsp. butter
2 tbsp. milk
Melt chocolate in a small saucepan over very low heat, stirring constantly to blend in butter and milk. Set over pan of hot water and do not allow it to cool.
Dip baked cookies halfway into mixture. Set on wire rack or parchment paper until chocolate sets.
Do not store dipped cookies in high humidity or heat.
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