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Dipped Vanillas

"A touch of chocolate makes these classics stand out on the holiday cookie tray," Karen Bourne, field editor from Magrath, Alberta. "They're a tradition at our home for Christmas."
  • Total Time
    Prep: 30 min. + chilling Bake: 10 min./batch + chilling
  • Makes
    about 2-1/2 dozen


  • 1/2 cup butter, softened
  • 1/2 cup ground almonds
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 2 ounces semisweet chocolate, chopped
  • 1/2 teaspoon shortening
  • Assorted sprinkles, optional


  • Preheat oven to 375°. Beat first four ingredients until blended. Whisk together flour and cornstarch; gradually beat into butter mixture.
  • Shape dough into 1-in. balls; shape into crescents. Place on greased baking sheets.
  • Bake until lightly browned, 8-10 minutes. Remove from pan to wire racks; cool completely.
  • In a microwave, melt chocolate and shortening; stir until smooth. Dip cookies partway in chocolate mixture; allow excess to drip off. Place on a waxed paper-lined baking sheet. If desired, decorate with sprinkles. Refrigerate until set, about 30 minutes.
Nutrition Facts
1 cookie: 72 calories, 5g fat (2g saturated fat), 8mg cholesterol, 25mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 1g protein.
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