Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix bingeing is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
Popular in Food

Double Chocolate Diamonds

The rich bittersweet chocolate that covers the cookies gives crushed candy canes a dark backdrop and nicely offsets their sweetness in this cookie recipe.

3.5 by 3 people
1,906 views
Rate me!
  • Makes: 50 servings
  • Yields: about 50 cookies
  • Prep: 45 mins
  • Bake: 6 mins 375°F
  • Stand: 30 mins

Double Chocolate Diamonds

Ingredients

Directions

  1. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, cocoa powder, milk, vanilla, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Shape dough into a smooth ball. If necessary, cover and chill dough about 30 minutes or until dough is easy to handle.
  2. Preheat oven to 375 degrees F. Divide dough in half. On a lightly floured surface, roll a portion of the dough 1/4 inch thick. Using a 2-1/2x1-3/4-inch diamond-shape cutter, cut out dough. Place cutouts 2 inches apart on ungreased cookie sheet. Bake in preheated oven for 6 to 8 minutes or until edges are firm. Cool for 1 minute on cookie sheet. Transfer to a wire rack and let cool completely.
  3. In a small saucepan, combine chocolate pieces and shortening. Cook and stir mixture over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. Place on waxed paper. Sprinkle each cookie with crushed candy canes. Let stand about 30 minutes or until chocolate is set. Makes about 50 cookies.

From the Test Kitchen

Layer undipped cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days. Or freeze undipped cookies for up to 3 months; thaw, dip, and sprinkle as directed above.

Nutrition Facts (Double Chocolate Diamonds)

    Per serving:
  • 78 kcal cal.,
  • 4 g fat
  • (2 g sat. fat,
  • 5 mg chol.,
  • 28 mg sodium,
  • 11 g carb.,
  • 1 g fiber,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...