email this pageChip and Dip Cookies
Photography:Mark Boughton; Styling: Teresa Blackburn
Printer Friendly Version
Do you like to print recipes and add them to your collection? You're in luck. Use our printer friendly version of this recipe.
Tracy Schuhmacher and her son, Danny, had a holiday cookie conundrum: Danny doesn’t like nuts, and his mother doesn’t like how he eats just the frosted portion of their family’s favorite log cookies. The Penfield, N.Y., duo solved both problems by creating a prize-winning recipe—Chip and Dip Cookies—that’s also perfect for classrooms and homes concerned about nut allergies. To get the salty, crunchy taste of nuts, they substituted potato chips and pretzels. They eliminated Danny’s trail of unfrosted leftovers by dipping both ends of the logs in different colors of melted chocolate after baking. Bravo!
Ingredients
Ingredients
1 cup butter, softened
½ cup sugar
1 egg yolk
1 teaspoon vanilla extract
1¾ cups all-purpose flour
¾ cup coarsely crushed potato chips
¾ cup coarsely crushed pretzels
1 cup semisweet chocolate chips
1 cup white chocolate chips
Instructions
½ cup sugar
1 egg yolk
1 teaspoon vanilla extract
1¾ cups all-purpose flour
¾ cup coarsely crushed potato chips
¾ cup coarsely crushed pretzels
1 cup semisweet chocolate chips
1 cup white chocolate chips
1. Preheat oven to 350F.
2. Combine butter and sugar; beat with a mixer at medium-high speed until light and fluffy. Add egg yolk and vanilla. Gradually add flour and mix well. Stir in potato chips and pretzels.
3. Shape level tablespoons of dough into 3-inch logs. Place on an ungreased baking sheet, 1½ inches apart. Bake 14 to 18 minutes, until edges are lightly browned. Cool completely on baking sheet.
4. Heat semisweet chocolate chips in microwave for 30 seconds; stir. Repeat until melted. Dip one end of each cookie into chocolate and place on wax paper. Refrigerate until firm, about 10 minutes.
5. Heat white chocolate chips in microwave for 30 seconds; stir. Repeat until melted. Dip other end of cookie into melted chips and place on wax paper. Refrigerate until firm, about 10 minutes. Makes 2 dozen.
Tracy and Danny Schuhmacher, of Penfield, N.Y., won a $5,000 kitchen makeover and $1,000 college scholarship in the AirBake Ultra Cookie Challenge in 2006 with this recipe.
Relish the Holiday, "Slam Dunks," December 2008.
Nutritional Information
2. Combine butter and sugar; beat with a mixer at medium-high speed until light and fluffy. Add egg yolk and vanilla. Gradually add flour and mix well. Stir in potato chips and pretzels.
3. Shape level tablespoons of dough into 3-inch logs. Place on an ungreased baking sheet, 1½ inches apart. Bake 14 to 18 minutes, until edges are lightly browned. Cool completely on baking sheet.
4. Heat semisweet chocolate chips in microwave for 30 seconds; stir. Repeat until melted. Dip one end of each cookie into chocolate and place on wax paper. Refrigerate until firm, about 10 minutes.
5. Heat white chocolate chips in microwave for 30 seconds; stir. Repeat until melted. Dip other end of cookie into melted chips and place on wax paper. Refrigerate until firm, about 10 minutes. Makes 2 dozen.
Tracy and Danny Schuhmacher, of Penfield, N.Y., won a $5,000 kitchen makeover and $1,000 college scholarship in the AirBake Ultra Cookie Challenge in 2006 with this recipe.
Relish the Holiday, "Slam Dunks," December 2008.
Per cookie: 240 calories, 15g fat, 30mg chol., 3g prot., 26g carbs, 1g fiber, 150mg sodium.
German Drop Cookies
Photography:Mark Boughton; Styling: Teresa Blackburn
Printer Friendly Version
Do you like to print recipes and add them to your collection? You're in luck. Use our printer friendly version of this recipe.
Years ago, veteran Girl Scout leader Joan Gusweiler got these cookies from another leader in a cookie exchange. She loved the fact that they were simple tasting and easy to make (no mixer required). Loaded with nuts and sprinkled with powdered sugar, they’ve become a tradition for all five of her daughters.
Ingredients
Ingredients
1 3/4 cups all-purpose flour
1/2 cup granulated sugar
1 cup butter, softened
1/8 teaspoon salt
1 cup chopped pecans
1/2 cup powdered sugar
1/2 teaspoon cinnamon
Instructions
1/2 cup granulated sugar
1 cup butter, softened
1/8 teaspoon salt
1 cup chopped pecans
1/2 cup powdered sugar
1/2 teaspoon cinnamon
1. Preheat oven to 350F.
2. Combine first 5 ingredients with a spoon. Shape into 1-inch balls and place on a baking sheet lined with parchment paper. Bake 20 minutes. Combine powdered sugar and cinnamon. Sift powdered sugar mixture over warm cookies or roll cookies in sugar mixture. Makes 5 dozen.
Relish the Holiday, "Slam Dunks," December 2008.
Nutritional Information
2. Combine first 5 ingredients with a spoon. Shape into 1-inch balls and place on a baking sheet lined with parchment paper. Bake 20 minutes. Combine powdered sugar and cinnamon. Sift powdered sugar mixture over warm cookies or roll cookies in sugar mixture. Makes 5 dozen.
Relish the Holiday, "Slam Dunks," December 2008.
Per cookie: 60 calories, 4.5g fat, 10mg chol., 1g prot., 6g carbs., 0g fiber, 25mg sodium.
Related Stories
If you enjoyed reading this story, Slam Dunks, then you might enjoy these other stories.- Holiday Cookies
- Coffee Cakes and Quick Breads: Make Them Ahead for Holiday Breakfasts
- Cookie Swap
- The Brunch Bunch
- Sweet Talk
Share This Story With Others:
Discuss this Article
There are no current discussions for this article. Why not be the first?
