Red-Hot Chocolate Slices

Red-Hot Chocolate Slices

The dough is divided three ways to make these colorful cookies. The result is a dessert that has chocolate, plain, and cinnamon cookie stripes.

Recipe from Better Homes and Gardens
YIELD
about 24
PREP TIME
25 mins

Red-Hot Chocolate Slices

The dough is divided three ways to make these colorful cookies. The result is a dessert that has chocolate, plain, and cinnamon cookie stripes.

Ingredients
  • 1   recipe Basic Icebox Cookies*
  • 1   ounce unsweetened chocolate
  • 2   tablespoons miniature semisweet chocolate pieces
  • 1/8  teaspoon ground cinnamon
  • 2   tablespoons crushed red cinnamon candies
  •  Red paste food coloring**
Basic Icebox Cookies
  • 1/2  cup shortening
  • 1/2  cup softened butter
  • 1   cup granulated sugar
  • 1   teaspoon baking powder
  • 1/4  teaspoon salt
  • 1   egg
  • 1   teaspoon vanilla
  • 2 1/4  cups flour

Related Video
How to Make Hot Chocolate

When you make this hot chocolate from scratch you will get a creamy, delicious and rich end product that is not overly sweet like some of the pre-package mixes can be.

Directions
1. 
Prepare Basic Icebox Cookies recipe. Divide dough into thirds. Stir in unsweetened chocolate, melted and cooled; miniature semisweet chocolate pieces and ground cinnamon into one portion of the dough (knead, if necessary).
2. 
Stir in crushed red cinnamon candies into another portion of dough. If desired, tint remaining portion of the dough with a little red paste food coloring.* Cover and chill all dough portions for at least 1 hour or until dough is easy to handle.
3. 
On a piece of waxed paper, roll chocolate dough into an 8x4-inch rectangle (keep remaining dough chilled); place waxed paper with dough rectangle on a cookie sheet, dough side up. On another piece of waxed paper, roll cinnamon-candy dough into an 8x4-inch rectangle. Invert cinnamon-candy dough over chocolate dough; peel off waxed paper. On another piece of waxed paper, roll the red-tinted or plain dough into an 8x4-inch rectangle. Invert red-tinted or plain dough onto cinnamon-candy dough; peel waxed paper off top and bottom of dough stack. Press dough portions together lightly. Wrap dough stack in plastic wrap. Chill for 1 hour.
4. 
Preheat oven to 375 degrees F. Place dough stack on a cutting board, chocolate side up. Trim edges of dough stack. Cut dough stack crosswise into 1/4-inch-thick slices. Arrange slices 2 inches apart on ungreased cookie sheet. Bake in the preheated oven for 8 to 10 minutes or until edges are lightly browned. Transfer to a wire rack; let cool. Makes about 24.
Basic Icebox Cookies
1. 
Prepare Basic Icebox Cookies recipe. Divide dough into thirds. Stir in unsweetened chocolate, melted and cooled; miniature semisweet chocolate pieces and ground cinnamon into one portion of the dough (knead, if necessary).
2. 
Stir in crushed red cinnamon candies into another portion of dough. If desired, tint remaining portion of the dough with a little red paste food coloring.* Cover and chill all dough portions for at least 1 hour or until dough is easy to handle.
3. 
On a piece of waxed paper, roll chocolate dough into an 8x4-inch rectangle (keep remaining dough chilled); place waxed paper with dough rectangle on a cookie sheet, dough side up. On another piece of waxed paper, roll cinnamon-candy dough into an 8x4-inch rectangle. Invert cinnamon-candy dough over chocolate dough; peel off waxed paper. On another piece of waxed paper, roll the red-tinted or plain dough into an 8x4-inch rectangle. Invert red-tinted or plain dough onto cinnamon-candy dough; peel waxed paper off top and bottom of dough stack. Press dough portions together lightly. Wrap dough stack in plastic wrap. Chill for 1 hour.
4. 
Preheat oven to 375 degrees F. Place dough stack on a cutting board, chocolate side up. Trim edges of dough stack. Cut dough stack crosswise into 1/4-inch-thick slices. Arrange slices 2 inches apart on ungreased cookie sheet. Bake in the preheated oven for 8 to 10 minutes or until edges are lightly browned. Transfer to a wire rack; let cool. Makes about 24.

Tip

  • *Test Kitchen Tip:

    Paste food coloring gives cookies a better red color than liquid food coloring.

Storage

  • Layer cookies between pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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