This is my favorite Christmas cookie. It's a recipe that I got from my Mom-in-law. Which means I spent a majority of my life with out these scrumptious bits of heaven called Velvet Cookies. I don't want you to be in the same boat, so I'm sharing the how to with you today. The key is to make these cookies small so they are bit size. Literally you should be able to eat the cookie in one bite. The three levels of flavor go so well together. The light, airy buttery base (hence "velvet" as it's name) is evened out with the rich chocolate & crunchiness of the sprinkles. Plus they look so stinkin' cute! Here's the skinny...
Ingredients
1 cup butter, softened
1 cup flour
1 cup corn starch
1/2 cup powdered sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 cup milk chocolate chips
multi-colored Nonpareils sprinkles
Directions
Sift flour & cornstarch & set aside. Cream butter. Add powdered sugar gradually. Mix in salt & vanilla. Add the flour & cornstarch & mix well. Refrigerate for 2 hours.
Preheat oven to 375 degrees.
Shape dour into 3/4 inch balls. Bake on greased cookie sheet for 15-20 minutes. Let cool.
Pour Nonpareils sprinkles into a small bowl so they are about two inches deep. Using double boiler method melt chocolate chips.
Dip the top of each cookie into the melted chocolate & then immediately into the Nonpareils. Let cool & gobble 'em up!
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