Copycat Keebler Fudge Stripes™ Cookies
A childhood
favorite, these shortbread cookies with fudge-coated bottoms and fudge-striped
tops are easy to make at home! Copycat Keebler Fudge Stripes™ Cookies bring a
bit of nostalgia to lunchboxes and after-school snacks.
YIELD: about
18 3.5-inch cookies
For the
cookies:
1 cup salted
butter, cut into chunks
3/4 cup granulated sugar
1 teaspoon
vanilla extract
2 1/2 cups
unbleached, all-purpose flour
For the
fudge coating:
2 cups
semisweet chocolate chips
2
tablespoons shortening
2 teaspoons
light corn syrup
[NOTE: the
shortening will help the chocolate set up. It may be omitted, but the fudge
coating can get messy without it. Tempered chocolate may be used in place of the fudge
coating.]
Preheat oven
to 350. Line cookie sheets with parchment paper.
Cream butter
and sugar for several minutes until light and fluffy. Mix in the vanilla. In
three additions, add the flour. Mix on low until incorporated, then increase
mixer speed to medium-low and beat until a dough forms and starts to pull away
from the bowl.
On a floured
surface, roll dough 1/4-inch thick. Cut using two circle cookie cutters, one
small and one medium, or use a donut cookie cutter. If using circle cutters,
use the small one to cut out a hole in the center of the cookies. Reroll the
scraps.
Bake for
10-12 minutes, until baked through. Time will vary depending on the size of the
cookies. Remove to a wire rack to cool completely.
Line 4
cookie sheets with waxed paper or fresh parchment paper. Place the fudge
coating ingredients in a bowl and microwave for 30-second intervals at 50%
power. Stir after each interval, repeating until melted and smooth. Do not
overheat.
Dip the
bottoms of the cookies into the fudge coating. Alternatively, use a small offset
spatula to spread. Place onto two of the prepared cookie sheets and refrigerate
at least 15 minutes.
Pour
remaining melted chocolate into a piping bag. Snip the tip. Pipe four stripes
across the dipped cookie on the cookie sheets. Immediately after striping,
place the cookies onto the fresh, lined cookie sheets. (Leaving the cookies on
the sheet where the stripes were piped over will cause the chocolate to break
off of the cookies after it sets.) Place in refrigerator to set.
Once the
chocolate has set, the cookies are best stored in the refrigerator between
layers of waxed paper.
