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Chocolate Dipped Spritz Cookies

Your favorite recipe for spritz or sugar cookies.
1 8 oz container of semi-sweet chocolate, such as Bakers
1/4 inch of a paraffin wax bar about 3" X 5"

Everyone knows you can decorate sugar or spritz cookies with colored
sugar, nonpareils, or other decorations before baking. But try
this...leave about half the batch plain, undecorated. I use the
'ribbon' die of the spritz cookie press for this.

When the ribbons are cool, melt the chocolate in a 4 cup Pyrex
container, covered with a plate, in the microwave for about 2.5
minutes. Stir. If any chunks remain, return to microwave for about
another 30 seconds.

While you're melting the chocolate in the microwave, put the slice
of paraffin in an uncovered container on top of the stove over a
very low heat. Do not leave the melting wax. Do not use a high
heat. Wax is flammable and if spilled, burns badly. Attend the
melting wax at all times. It doesn't take long to melt and when
all is melted, remove from heat source.

Do not try to melt the chocolate and wax together. Take my word
for will not work.

When both the chocolate and the wax are melted, pour the wax into
the chocolate slowly, stirring constantly.

Now hold a cookie at an angle - from corner to corner - and dip
into the melted chocolate/wax mixture. Set aside on a wax paper
covered cookie sheet.

When all dipping is completed, put them in the in refrigerator for
about 30 minutes to quickly harden the chocolate.

These freeze well and can be made weeks ahead of the holidays.


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