From Denny: Do you like to bake shortbread cookies for the holidays? Here is a new twist - literally - on the idea. When you cut the dough into rectangles you twist them before baking, then dip in chocolate. How pretty is that for a holiday gathering?!
Now if the Wolf SubZero site would only supply photos to their recipe section... but hey, check out the humorous chocolate photo found over at flickr. (All Rights Reserved for this photographer but an embed code available for use on your blog.) Another chocolate foodie on the loose!
Makes: 5 to 6 dozen cookie sticks
From: Wolf SubZero
1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 cup flour
1 cup semi-sweet mini chocolate chips, divided
1 1/2 teaspoons oil
Preheat oven to BAKE at 350°F.
Beat butter, sugar and vanilla in large mixing bowl with electric mixer until blended. On low speed, beat in flour until blended. Stir in 1/2 cup chips.
Divide dough in half. Roll each half into a 3-inch wide rectangle, 3/8-inch thick. Cut dough into 1/2-inch wide sticks. Place on lightly greased baking sheets. Twist each stick.
Bake about 15 minutes, or until golden brown. Remove to wire racks to cool.
In small saucepan, melt remaining chocolate chips and oil on very low heat. Dip 3/4-inch of one end of each cookie stick into chocolate. Place on waxed paper-lined baking sheet. Refrigerate in refrigerator until firm.
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