| CHOCOLATE-DIPPED WALNUT BISCOTTI |
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Makes about 2 dozen cookies.1-1/4 cups granulated sugar 1 cup Butter flavor Crisco-all vegetable shortening or 1 Butter Flavor Crisco stick 2 eggs 1/4 cup light corn syrup or regular pancake syrup 1 tablespoon vanilla 3 cups all-purpose flour 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1 cup walnuts, coarsely chopped 1 package (8 ounces) white chocolate, coarsely chopped Red and green food color *Butter Flavor Crisco is artificially flavored. Heat oven to 350ºF. Place sheets of foil on countertop for cooling cookies. Combine sugar and shortening in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup and vanilla. Beat until well blended and fluffy. Combine flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Stir in walnuts. Divide dough in half. Shape each half of dough into a log 2-1/2 inches wide, 1-inch high and 9-inches long. Place on ungreased baking sheet. Bake one log at a time at 350ºF for 17 minutes. Remove log from oven. Cool 10 minutes on baking sheet. Cut diagonally into 1-inch wide cookies. Place cookies on their sides on baking sheet. Bake for an additional 8 to 10 minutes. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Place chocolate pieces in a microwave-safe bowl. Microwave on 100% (HIGH) 30 seconds. Stir. Repeat at 30 second intervals until melted. Divide melted chocolate into two bowls. Add food coloring, red in one bowl, green in the other, drop by drop, until desired shade is reached. Dip one end of half of cookies into red chocolate and the other half into green chocolate. Allow to set completely. |
