Recipe: Chocolate Dipping Sticks and Peanut Butter Icing (cookies)

CHOCOLATE DIPPING STICKS



"These sturdy little fingers of chocolaty goodness are perfect for dipping into cocoa, marshmallow creme, or (our favorite) the Peanut Butter Icing."

2 1/2 cups (10 1/2 ounces) unbleached all-purpose flour
1/4 cup (3/4 ounce) unsweetened cocoa powder, natural or Dutch-process
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick, 4 ounces) unsalted butter
1/2 cup (3 1/4 ounces) vegetable shortening
2 ounces unsweetened chocolate, melted and cooled
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup (4 ounces) brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
3/4 cup (3 ounces) finely chopped nuts (optional)
FOR DIPPING:
Hot cocoa, frosting, marshmallow creme, or Peanut Butter Icing (recipe follows)

In a medium-sized bowl, whisk together the flour, cocoa, baking soda, and salt; set it aside.

In a large mixing bowl, cream together the butter and shortening. Add the melted chocolate and mix to combine. Beat in the sugars, mixing until fluffy. Scrape the bottom and sides of the bowl and add the eggs one at a time, beating well after each addition. Add the vanilla, then the reserved dry ingredients, mixing to combine. Stir in the nuts.

Flatten the dough into a thick round, wrap it in plastic, and refrigerate for 4 hours, or overnight.

WHEN READY TO BAKE:
Preheat the oven to 350 degrees F Lightly grease (or line with parchment) one baking sheet.

Remove the dough from the refrigerator and place it on a piece of parchment. Place a piece of plastic wrap over the top and roll the dough to a 3/8-inch thickness. Transfer the dough and parchment to a rimless cookie sheet or an inverted baking sheet. Using a ruler and a sharp knife or pizza cutter, cut the dough into 1/2-inch-wide strips. Cut the strips crosswise into 3-inch lengths. There's no need to separate the strips; you'll do that after they're baked.

Bake the sticks for 20 to 22 minutes. Remove them from the oven and let cool on a rack until firm. The cookies will have a brownie-like texture while warm, and will set up as they cool. Use a knife as necessary to separate into individual sticks. Use for dipping, or frost as desired.

PEANUT BUTTER ICING
Makes 2 cups icing

"This is a very peanut-buttery icing that dries to a smooth finish. It won't become totally hard, so be careful not to stack iced cookies on top of each other.

1 cup (9 1/2 ounces) smooth peanut butter
1/4 cup (2 3/4 ounces) corn syrup
1/2 cup (4 ounces) milk (regular or low fat, not non fat)
1 cup (4 ounces) confectioners' sugar
1 teaspoon vanilla extract

In a small saucepan set over low heat, or in the microwave, heat the peanut butter, corn syrup, and milk together, stirring until smooth. Remove from the heat and stir in the confectioners' sugar and vanilla.

Makes 5 dozen cookies
Source: The King Arthur Flour Cookie Companion by King Arthur Flour