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Re: What goes around, comes around
Posted By: Beverly Rossman In Response To: Re: What goes around, comes around (Beverly Rossman)
Date: Saturday, June 8, 2002 at 12:31 p.m.
In Response To: Re: What goes around, comes around (Beverly Rossman)
This is a recipe that I have had for many years, don't know where it originated from.
These are nice to make for special occasions because they are different.
CHOCOLATE-TIPPED ACCORDION STRIPS
Tear off 27" of heavy-duty aluminum foil; fold in half lengthwise; then fold, crosswise, into 1" pleats; lay on cookie sheet. Pull these accordion pleats apart a bit.
Start heating oven to 350 degrees. In large bowl, with electric mixer at medium speed, beat 3 eggs with 3/4 C sugar until light, fluffy; gradually beat in 1 1/3 C sifted cake flour, 1 T grated lemon peel. Mix well
Brush accordion pleats slightly with melted butter; drop a rounded T of cookie dough in center of each (dough will spread in baking). Bake 15-20 min; let cool 10 min; then remove from foil to wire rack. Scrape all crumbs from foil pleats, turn on other side, then repeat with rest of dough.
Dark or Light Chocolate
When cookies are cool, in small saucepan melt 2 T butter, stir in 2 envelopes (2 oz) no-melt unsweetened chocolate; then with spoon, beat in 1 C powder sugar & 1/4 C hot water until smooth. Dip one end of each cookie, about 1 1/2-2" in, with this glaze. You can then dip chocolate end in cookie sprinkles of your choice; white chocolate is nice to use too. Place on wire racks, with wax paper below, to dry. Store in cakebox.
Makes about 2 dozen cookies.
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