Littledippers Recipes

LITTLE DIPPERS

Little Dippers image

For a galaxy of good eating, pair this creamy dip with your favorite fruits cut into star shapes! We shaped apples, kiwifruit and strawberries with small cookie cutters (you could also use a knife). Melon, pears and bananas are other possibilities. If you find fresh starfruit in your supermarket, simply slice it.

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield about 6 servings (1 cup dip).

Number Of Ingredients 6

Ingredients

1 cup vanilla yogurt
3 tablespoons orange marmalade
1 tablespoon confectioners' sugar
1 large apple, sliced 1/4 inch thick
5 large strawberries, halved lengthwise
1 large kiwifruit, sliced 1/4 inch thick

Steps:

In a small bowl, combine yogurt, marmalade and sugar. Cut the apple slices with a 2-1/2-in. star cookie cutter. Cut strawberries and kiwi with a 1-1/2-in. star cookie cutter. Serve with dip.

Nutrition Facts : Calories 104 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 33mg sodium, Carbohydrate 22g carbohydrate (20g sugars, Fiber 2g fiber), Protein 2g protein.

LITTLE DIPPERS

Little Dippers image

Another recipe that will place guests in awe of you. These cookies twinkle like little chocolate stars. To get the effect, dip baked cookies in melted chocolate and brush with edible gold luster dust.

Provided by Annacia

Categories Dessert

Time 55m

Yield 48 cookies

Number Of Ingredients 10

Ingredients

2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
3/4 cup butter, softened
1 cup sugar
1 egg
1 tablespoon instant espresso coffee powder
8 ounces sweet baking chocolate, chopped
2 teaspoons shortening
edible gold luster dust (optional)

Steps:

Combine flour, cocoa, and salt in a medium bowl; set aside.
Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds.
Add sugar and beat about 2 minutes or until fluffy, scraping side of bowl occasionally.
Beat in egg and espresso powder.
Beat in as much of the flour mixture as you can with the mixer.
Stir in any remaining flour mixture (dough will be crumbly).
Use your hands to form the dough into a ball. Divide dough in half.
Preheat oven to 350°F
Roll each half of the dough to 1/4-inch thickness on a lightly floured surface.
Cut out shapes using a 2-1/2-inch star-shape cookie cutter.
Place 1 inch apart on ungreased cookie sheets.
Bake for 10 to 12 minutes or until edges are firm.
Transfer to wire racks and let cool.
Microwave chopped chocolate and shortening in a small microwave-safe bowl on 50 percent power about 2 minutes or until melted and smooth, stirring three times.
Dip one-third of each cookie into melted chocolate mixture; let excess drip back into bowl.
Place cookies on waxed paper; let stand about 1 hour or until set.
If desired, brush luster dust on chocolate.
Makes 48 cookies.
TO STORE:.
Place cookies in layers separated by 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. Thaw cookies, if frozen, before serving.

Nutrition Facts : Calories 90.9, Fat 4.9, SaturatedFat 2.9, Cholesterol 12, Sodium 35, Carbohydrate 11.7, Fiber 0.6, Sugar 6.6, Protein 1

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