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    Double Chocolate Diamonds


    Source of Recipe


    BHG Christmas Cookies 2005

    List of Ingredients




    � cup butter, softened
    1 cup packed brown sugr
    � cup unsweetened cocoa powder
    2 Tbs. milk
    2 tsp. vanilla
    � tsp. baking soda
    1 1/3 cups flour
    1 � cups semisweet chocolate pieces
    1 Tbs. shortening
    � cup crushed candy canes (about 6)

    Recipe



    Beat butter. Add brown sugar, cocoa powder, milk, vanilla, and baking soda. Beat until combined; scrape bowl. Beat in as much flour as you can. Stir in remaining flour. Shape dough into a small ball. Chill 30 minutes or until dough is easy to handle.
    Preheat oven to 375 degrees. Divide dough in half. Roll a portion of dough �� thick. Using a 2 � x 1 �� diamond-shape cookie cutter, cut out dough. Place cutouts 2� apart on ungreased cookie sheet. Bake 6 to 8 minutes. Cool 1 minute on cookie sheet. Transfer to wire rack; cool.
    Melt chocolate and shortening. Dip half of each cookie into chocolate; allow excess to drip off. Place on waxed paper. Sprinkle with crushed candy canes. Let stand 30 minutes or until chocolate is set.
 

 

 

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