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White Chocolate Slipper Cookies

Blogger Cheri Liefeld of Adventures in the Kitchen turns refrigerated cookie dough into clever slipper-shaped cookies.

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  • Prep Time 30 min
  • Total Time 60 min
  • Servings 12


roll (16.5 oz) Pillsbury® refrigerated sugar cookies
cup mascarpone cheese, softened
cup powdered sugar
oz white chocolate baking bars or squares, chopped
teaspoons coconut oil or shortening




  • 1 Heat oven to 350°F. Spray cookie sheet with cooking spray. Remove dough from wrapper; press or roll on cookie sheet into rectangle shape. Bake 10 to 12 minutes or until lightly browned. Immediately cut with 2- to 2 1/2-inch foot- or slipper-shaped cookie cutter (or cut freehand with knife); cool. Gently remove cookies from cookie sheet.
  • 2 In small bowl, mix cheese and powdered sugar to form dough-like paste (if too thick, add a little milk, and if too thin, add more powdered sugar). Shape tablespoonfuls of dough into rounded mounds for top of slipper. Place 1 mound on each cookie.
  • 3 Set aside 1/2 cup of the chopped white chocolate. Place cooling rack on sheet of waxed paper.
  • 4 In microwavable bowl, microwave remaining white chocolate and the coconut oil uncovered on High in 30-second increments, stirring until smooth. Gently dip top of each slipper cookie into melted white chocolate, letting excess drip off. Sprinkle mounded portion of slipper with reserved chopped white chocolate. Place on rack; let stand until set.


Expert Tips

For colorful slippers, add 1 or 2 drops food color of your choice to the melted white chocolate before dipping the cookies. For two-tone slippers, pour 2/3 cup melted white chocolate into separate bowl and tint with a drop of desired color; set aside. After dipping the flat portion of slipper cookies into the remaining melted white chocolate, let dry and then coat top half (mounded portion) of slipper with tinted white chocolate before sprinkling with chopped chocolate.

Cookies can be made the day before and refrigerated in a covered container.

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