Our annual 12 Days of Cookies series is on Day 4 and Elizabeth is back in the kitchen with the one home cook who’s been with us since the beginning. Elizabeth visits TCL Kitchen Star and creator of the blog Dining with Alice Alice Seuffert to bake holiday cookies for the ninth year in a row! This time, they’re using Land O Lakes® Salted Butter to make Black and White Dipped Sugar Cookies.
12 Days of Cookies is presented by Land O’Lakes. For more recipes, be sure to visit www.landolakes.com. You’ll find more holiday baking ideas here. You can also check out the best versions of some all-time favorite treats like 5-Star Chocolate Chip Cookies here.
Black and White Dipped Sugar Cookies
1 cup Land O Lakes® Unsalted Butter (chilled)
1 cup White Sugar
1 ½ tsp Vanilla Extract
½ tsp Lemon Extract
3 cups All-Purpose Flour
1 tsp Baking Powder
Black and White Dip
10-14 ounces Chocolate Melting Wafers or Chocolate Almond Bark
10-14 ounces White Chocolate Melting Wafers or Almond Bark
Preheat oven to 350.
Combine butter and sugar in a stand mixer and once combined, add vanilla extract and lemon extract. Once combined, add the egg.
In a medium bowl, combine flour, baking powder, slowly mix in dry ingredients into the mixer.
Use a cookie scoop (1.5 TB) and place cookie dough on cookie sheet and press down to make a cookie about 2 ½ inches wide.
Bake for eight minutes.
Allow cookies to cool.
Prepare one of the melting chocolate or almond bark packages according to directions, then dip each cookie half in the first chocolate. Once cooled, prepare the next dipping chocolate and finish the other half of the cookie.
Makes 32 cookies