To give these cookies a decorative touch, pipe melted chocolate into the indentations made by the fork tines: Fit a pastry bag with a very small plain tip. Fold down the edge of the bag, creating a cuff, and fill the bag no more than halfway full with the chocolate. Unfold the top and twist it to squeeze the chocolate toward the tip. Holding the bag at a 45-degree angle with one hand, and leaving a small gap between the tip and the cookie, squeeze the bag to release the chocolate in a line.
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