Best Diploma Cookies Recipes

DIPLOMA COOKIES

Steps:

• Beat butter, shortening and brown sugar until creamy. Beat in baking powder, salt, vanilla and egg. Stir in flours. Divide dough in half. Cover and refrigerate about 2 hours.
• Heat oven to 375°F. Roll each half of dough into 15x6-inch rectangle on floured surface. Cut lengthwise into three 15x2-inch strips, then cut crosswise into two 7 1/2x2-inch strips. Working quickly, spread about 1 teaspoon melted chocolate over one strip to within 1/4 inch of one long side. Gently roll up, starting at long side with chocolate. Repeat with remaining cookie strips and chocolate. Cut each roll into 2 pieces; roll each cookie slightly to shape. On ungreased cookie sheet, place cookies about 1 inch apart.
• Bake 8 to 10 minutes or until edges are firm. Cool 1 minute; remove to cooling rack. Cool completely. Place remaining chocolate in plastic bag. Cut hole in corner and squeeze out chocolate to look like ties.

DIPLOMA COOKIES

Steps:

• Heat oven to 350°F Lightly spray cookie sheets with no-stick cooking spray. Generously butter handle of wooden spoon. Set aside.
• Combine egg whites and lime juice in large bowl. Beat at high speed until foamy. Continue beating, gradually adding sugar, until glossy and stiff peaks form. Gently stir in flour and butter.
• Spoon 2 teaspoon batter onto prepared cookie sheet; evenly spread batter to 3-inch circle. Repeat with remaining batter, placing only 3 cookies on each cookie sheet. (Do not reuse cookie sheets without first washing and reapplying no stick cooking spray.).
• Bake for 5 to 8 minutes or until edges just begin to brown. Immediately shape cookies by wrapping around buttered handle of wooden spoon. Gently remove from cookie sheet; cool completely.
• Melt candy coating in 1-quart saucepan over low heat, stirring occasionally, until melted (3 to 4 minutes). Carefully dip each end of cookie in coating. Gently shake cookie to remove excess coating. (Cookies are very fragile.) Place on waxed paper until coating is set (15 minutes). Repeat with remaining cookies and coating.
• Insert 1 fortune inside each cookie. Tie ribbons in school colors around center of each cookie.
• Recipe Tip
• If using dark cookie sheet, line with aluminum foil; spray with no-stick cooking spray.
• Recipe Tip.
• When cookies are baked, immediately loosen them from the cookie sheet with a thin metal spatula. Working quickly, place buttered handle of wooden spoon on one side of cookie; carefully roll up. Keep bowl of spoon over edge of counter to make rolling easier. Slide cookie off spoon handle onto cooling rack. If cookies harden before rolling them, put cookies back into the oven until they soften (about 1 minute.

DIPLOMA COOKIES

Steps:

• Beat butter, shortening and brown sugar until creamy. Beat in baking powder, salt, vanilla and egg. Stir in flours. Divide dough in half. Cover and refrigerate about 2 hours.
• Heat oven to 375°F. Roll each half of dough into 15x6-inch rectangle on floured surface. Cut lengthwise into three 15x2-inch strips, then cut crosswise into two 7 1/2x2-inch strips. Working quickly, spread about 1 teaspoon melted chocolate over one strip to within 1/4 inch of one long side. Gently roll up, starting at long side with chocolate. Repeat with remaining cookie strips and chocolate. Cut each roll into 2 pieces; roll each cookie slightly to shape. On ungreased cookie sheet, place cookies about 1 inch apart.
• Bake 8 to 10 minutes or until edges are firm. Cool 1 minute; remove to cooling rack. Cool completely. Place remaining chocolate in plastic bag. Cut hole in corner and squeeze out chocolate to look like ties.