Chocolate dipped butter cookies
2½ cups all-purpose flour
1 cup unsalted butter at room temperature
¾ cup granulated sugar
1 egg at room temperature
2 tbsp Villa Vainilla Pure Mexican Vanilla Extract
1 tsp baking powder
pinch of salt
2 tbsp milk
Preheat oven to 400 °F and line a baking sheet with parchment paper or a baking mat.
In a medium bowl mix the flour, baking powder and salt. In a mixer fitted with the paddle attachment cream together butter and granulated sugar until fluffy. Mix in egg, milk and vanilla until incorporated.
With mixer on low speed, gradually add flour mixture until dough forms. Wrap in plastic wrap and chill for 2-3 hours.
After 2-3 hours of chilling, sprinkle flour on a clean service to roll out dough. Add dough to floured service and sprinkle more flour on top of dough. Using a roller, roll out dough to the desired thick. Cut dough with a cookie cutter and place on prepared baking sheet. Bake for 6-10 minutes until edges are slightly golden. Remove from pan and place on cooling rack.
When cookies are cool, place chocolate chips in a microwave-safe container. Melt in microwave in 30 second intervals until completely melted. Dip cooled cookies into chocolate, using a spoon to evenly spread chocolate on cookies then place on parchment paper. Let chocolate harden for a few hours.
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