Family Foods

Ingredients:

• 2 cups (500 mL) all-purpose flour
• 1 1/2 tsp (7 mL) baking powder
• 1/2 tsp (2 mL) salt
• 1 cup (250 mL) granulated sugar
• 1 cup (250 mL) softened butter
• 1 egg
• 1/3 cup (75 mL) each of Chipits Milk Chocolate and White Chocolate Chips
• 1 cup (250 mL) Chipits Milk Chocolate chips
• 1 cup (250 mL) each small jelly beans and toasted coconut flakes

Directions:

1. Stir flour with baking powder and salt in a small bowl. Beat sugar and butter until fluffy in a large bowl; beat in egg. Use a wooden spoon to mix in flour mixture and CHIPITS until crumbly. Gently knead dough until it holds together. Halve dough and shape into two, 1 1/2-inch (4 cm) thick logs. Wrap and chill at least 1 hour.
2. Preheat oven to 350°F (180°C). Slice logs into 1/2-inch (1 cm) thick disks; transfer to parchment paper-lined baking sheets. Chill for at least 15 minutes. Bake, in batches, on the centre rack, for 10 to 12 minutes or until bottoms are pale golden. Transfer to a rack; cool completely.
3. Garnish: Spread a thin layer of melted chocolate over each cookie. Decorate with jelly beans and sprinkle evenly with coconut. Makes about 40 cookies.

Tips:

1. Use plastic wrap or waxed paper to help form dough into logs.
2. Dough can be held in the refrigerator for up to 1 week.
3. When slicing cookies, use a serrated knife for best results; smooth any rough edges with fingers before baking.
4. To melt the CHIPITS, place in a heatproof bowl set over gently simmering water and stir until smooth.
5. To toast the coconut, spread on a baking sheet and bake for 8 to 10 minutes or until golden in a 350°F (180°C) oven.