COOKIE
2 1/3 cup sifted flour
1/4 tsp salt
1 cup butter softened
2/3 cup sugar
1 each egg yolk
1 tsp vanilla
1 cup finely ground almonds
CHOCOLATE DIPPING MIXTURE
6 oz semi-sweet chocolate chips
3 tbsp butter
1 tbsp hot water
1 choc. or candy sprinkles
A Recipe for
Dip & Sprinkle
Chemically speaking, chocolate really is the world's perfect food. |
| Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars |
Food Tip |
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
This Recipe for Dip & Sprinkle is one of thousands in the Recipes-to-go Dip Cookbook.
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
If you enjoy this Dip & Sprinkle Recipe - you should enjoy the recipe collections you can find on the websites below:
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
This is a recipe for Dip & Sprinkle from the recipe cookbook of Recipes-to-go (Dip)
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
| St Frances de Sales |
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
| William Osler |
1. Sift already sifted flour with salt and set aside. In large bowl,
cream butter with electric mixer at medium speed. Add sugar, egg
yolk, and vanilla. Beat until light and fluffy. Gradually add flour
and salt mixture and almonds, mixing until well blended. 2. Shape
dough into two logs, each 1 1/2 inches in diameter, and wrap in wax
paper. Refrigerate until firm, at least two hours. 3. Preheat oven
to 350. Lightly grease a cookie sheet. Using a ruler, mark each log
at 1/4 inch intervals. With a sharp thin knife, cut into slices and
put onto prepared cookie sheet, one inch apart. 4. Bake 8-10 minutes
or until lightly browned. Remove from cookie sheet and cool on rack.
5. Prepare chocolate mixture. In top of double boiler, over hot
water, melt chocolate chips and butter. Stir in hot water. 6. Lay
sheet of wax paper on table. Dip half of each cookie into hot
chocolate mixture and put on wax paper. 7. If using sprinkles, dip a
few cookies and then sprinkle while chocolate is still wet. Let dry
at least one hour. from: _Cookiemania_
Serves: 60
Dip & Sprinkle Recipe brought to you by Recipes To-Go