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Chocolate-Dipped Butter Cookie Triangles

You can experiment with your own toppings just like Barbie would: try crushed dried

banana or a sprinkling of flaky sea salt. Or invite your friends over and see what they

come up with. After all, it is always better when we come up with ideas together!

Makes about 18 cookies

2 cups all-purpose flour, plus

more for dusting

⁄ teaspoon salt

1 cup unsalted butter, at room

temperature

⁄ cup sugar

2 teaspoons pure vanilla extract

1 bag (12 oz) semisweet or

bittersweet chocolate chips

(2 cups)

2 tablespoons coconut oil or

solid vegetable shortening

Rainbow sprinkles for decorating

1

MAKE THE DOUGH. In a medium bowl, mix the flour and salt.

In a large bowl, using an electric mixer, beat together the butter

and sugar on medium speed until light and fluffy, about 3 minutes.

Add the vanilla and beat until well combined. Turn off the mixer

and scrape down the sides of the bowl with a rubber spatula. Add

the flour mixture and beat on low speed just until well mixed and

smooth.

2

CHILL THE DOUGH. Using the rubber spatula, scrape the dough

out onto a piece of plastic wrap. Cover with the wrap, then use

your hands to shape the dough into a thick disk. Refrigerate for 30

minutes.

3

BAKE THE COOKIES. Preheat the oven to 350°F. Line 1 rimless

cookie sheet with parchment paper. Unwrap the dough and set

it on a lightly floured work surface. Using a rolling pin, roll out the

dough into a 12-inch square about ⁄ inch thick. Using a pastry

wheel, trim the edges so they are even. Then, using the pastry

wheel and a ruler, cut the dough into nine 4-inch squares. Cut

each square in half on the diagonal into 2 triangles. You should

have 18 triangles. Transfer the triangles to the prepared pan,

spacing them about 1⁄ inches apart. Bake the cookies until the

edges are golden brown, 12 to 14 minutes. Let cool completely on

the pan on a wire rack.

4

DIP IN CHOCOLATE. Put the chocolate chips and coconut oil into

a microwave-safe bowl. Microwave on high power, stirring every 20

seconds, just until almost melted, then stir until smooth. Place the

bowl of melted chocolate near the cookies. Put the sprinkles into

a small bowl and set it near the cookies. Dip each cooled cookie

halfway into the melted chocolate, letting the excess chocolate drip

back into the bowl. Carefully place the cookie back on the cookie

sheet and sprinkle the chocolate on top. Refrigerate for 10 minutes

to set the chocolate before serving.

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14 Cookies, Brownies & Bars