WHITE CHOCOLATE SLIPPER COOKIES
Add a fun dessert to your next sleepover or "morning after" brunch. These slipper cookies are easy to make with refrigerated sugar cookie dough.
Provided by Cheri Liefeld
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Spray cookie sheet with cooking spray. Remove dough from wrapper; press or roll on cookie sheet into rectangle shape. Bake 10 to 12 minutes or until lightly browned. Immediately cut with 2- to 2 1/2-inch foot- or slipper-shaped cookie cutter (or cut freehand with knife); cool. Gently remove cookies from cookie sheet.
- In small bowl, mix cheese and powdered sugar to form dough-like paste (if too thick, add a little milk, and if too thin, add more powdered sugar). Shape tablespoonfuls of dough into rounded mounds for top of slipper. Place 1 mound on each cookie.
- Set aside 1/2 cup of the chopped white chocolate. Place cooling rack on sheet of waxed paper.
- In microwavable bowl, microwave remaining white chocolate and the coconut oil uncovered on High in 30-second increments, stirring until smooth. Gently dip top of each slipper cookie into melted white chocolate, letting excess drip off. Sprinkle mounded portion of slipper with reserved chopped white chocolate. Place on rack; let stand until set.
Nutrition Facts : ServingSize 1 Serving
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