DIPLOMA COOKIES
Enjoy these drop cookies made using Gold Medal® all-purpose flour. Perfect for a graduation day dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 135, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 70 mg
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
