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Chocolate Swirls Cookie Recipe

1 12 ounce package semisweet chocolate chips
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter - at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
2 egg whites
1 teaspoon vanilla

1 1/2 cups white chocolate chips
3 teaspoons solid vegetable shortening
1 1/4 cups semisweet chocolate chips

Heat oven to 350 F.

Melt the chocolate in a small saucepan over low heat, stirring occasionally until smooth. Combine flour, baking soda and salt in a bowl. Beat butter and sugars in bowl until creamy. Beat in egg, whites, chocolate and vanilla. At low speed, gradually beat in flour mixture until combined. Drop dough by slightly rounded teaspoonfuls on large ungreased baking sheet.

Bake in 350 F. oven for 8 to 10 minutes. Let stand for 2 minutes. Remove cookies to rack to cool.

Melt white chocolate chips and 1 teaspoon shortening in top of double boiler over hot water, stirring until smooth. Remove from heat but keep over hot water. Repeat with semisweet chocolate and 1 teaspoon shortening in top of second double boiler.

For lines, remove 2 tablespoons each of white and semisweet chocolate to 2 separate small bowls; place in hot water. Add 1/2 teaspoon of shortening to each; stir to blend. Dip half the cookies into white chocolate, and other half into semisweet chocolate. Use spatula to spread chocolate evenly. Let excess chocolate drip off; set cookies on wire racks to dry. When coating is dried, drizzle tops with contrasting color of chocolate. Let stand to set.

Makes: 9 dozen.

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