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Dollywood Dipped Chocolate Chip Cookies

Source: Gary Nichols/Dollywood - Wednesday, December 6, 2000 - Recipe #2623

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, firmly packed
1 teaspoon vanilla extract
2 eggs
12 ounces semi-sweet chocolate chips

Chocolate Dip
1 (6 ounce) bag semi-sweet chocolate morsels
1 (6 ounce) bag white chocolate morsels
Vegetable oil

Heat oven to 375 degrees F.

In a small bowl, combine flour, baking soda, and salt; set aside. In a large bowl combine butter, sugar, and vanilla extract; mix until creamy. Beat in eggs. Gradually add flour mixture. Stir in 12 ounces semi-sweet chips. Drop by level teaspoonfuls onto ungreased baking sheet. Bake 9-11 minutes. Cookies should still be soft when removed from oven. Place on cooling racks.

In separate small saucepan, melt bags of semi-sweet and white chocolate morsels. Add a small amount of vegetable oil to each saucepan. Dip each cookie halfway in dark chocolate and return to rack to cool. After cooled, dip the other half in the white chocolate. Allow to cool.

Dunkin Donuts Vanilla Filled Doughnuts

Source: Posted by Laurie April 27th 1999

Donuts:
1 package regular or quick-acting yeast
1/8 cup warm water (105 to 115 degrees F)
3/4 cup lukewarm milk (scalded then cooled)
1/4 cup granulated sugar
1/2 teaspoon salt
1 egg
1/6 cup shortening
2 1/2 cups all-purpose flour

Vanilla Filling:
1/4 cup solid vegetable shortening
1/4 cup butter or margarine
1/2 teaspoon clear vanilla extract
2 cups sifted confectioners’ sugar
1 tablespoon milk

Dissolve yeast in warm water in mixing bowl. Add milk, sugar, salt, egg, shortening and 1 cup of flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes.

Stir in remaining flour until smooth. Cover and let rise in warm place until double, approximately 50-60 minutes.

Turn dough onto floured surface. Roll dough 1/2-inch thick. Cut with round cookie cutter. Cover and let rise on floured baking sheets until double, 30-40 minutes.

Heat vegetable oil in deep fryer or Dutch oven to 350 degrees F. Slide doughnuts into hot oil. Turn doughnuts as they turn golden brown, about one minute on each side. Remove carefully from oil (do not prick surfaces) and drain.

When cool, make small hole to insert vanilla filling (recipe follows) . Take a sharp narrow knife and carefully make a large cavity inside of the doughnut to hold the filling. Fill the doughnuts generously and dust heavily with confectioners’ sugar.

Vanilla Filling: Cream butter and shortening, gradually add sugar 1/2 cup at a time. Add milk and vanilla extract; beat until light and fluffy. Will keep for 2 weeks in airtight, refrigerated container. Fills 12 doughnuts.

Servings: 12