- Portion size 26 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
Ingredients
Coating:
Method
In large bowl, beat butter with sugar until light; beat in vanilla. Stir in flour, salt and baking powder.Using piping bag fitted with 3/4-inch (2 cm) star tip, pipe dough into 2½-inch (6 cm) lengths, 2 inches (5 cm) apart, on parchment paper–lined baking sheets.
Bake in 325°F (160°C) oven until golden, about 16 minutes. Let cool on pans on racks for 5 minutes; transfer to racks and let cool completely.
Coating: In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate; let cool slightly. Dip 1 end of each cookie into chocolate, shaking off excess. Dip chocolate end into sprinkles. Refrigerate on waxed paper–lined baking sheet until set, about 30 minutes.
Nutritional facts Per cookie: about
- Sodium 26 mg
- Protein 1 g
- Calories 121.0
- Total fat 8 g
- Potassium 10 mg
- Cholesterol 19 mg
- Saturated fat 5 g
- Total carbohydrate 11 g
%RDI
- Iron 4.0
- Folate 7.0
- Calcium 1.0
- Vitamin A 6.0
