BAKE cookie dough as directed on package for Cut-Out Cookies using 2-1/2-inch cookie cutters.

PLACE semi-sweet chocolate chips and 1 teaspoon shortening in a microwave-safe bowl. Stirring every 30 seconds, microwave on HIGH until chocolate is melted, 1 to 2 minutes. Repeat to melt premium white morsels and remaining shortening.

DIP the top half of 15 baked cookies in melted semi-sweet chocolate. Place the cookies on a sheet of Reynolds Cut-Rite Wax Paper. Refrigerate 10 minutes or until chocolate is set. Drizzle cookies with melted white morsels; refrigerate until set.

DIP the top half of the remaining baked cookies in melted white morsels. Place the cookies on a sheet of Reynolds Cut-Rite Wax Paper. Refrigerate 10 minutes or until chocolate is set. Drizzle cookies with melted semi-sweet chocolate; refrigerate until set.

*Note: Do not substitute butter or margarine.

REYNOLDS KITCHENS TIPS:

For Cookie Bundles, when chocolate is set, stack four cookies in a Reynolds® Baking Cup. Wrap each baking cup with Reynolds® Color Plastic Wrap. Tie the top of each bundle with ribbon. Put the bundles in a holiday container or gift basket.

For easy cleanup, bake cookies on Reynolds Wrap® Non-Stick Foil or Reynolds® Parchment Paper. /span

Number of Servings: 30-36

Nutrition Information:
(Per Serving)

calories		142
grams fat		7
% calories from fat		47
milligrams cholesterol		4
milligrams sodium		67
grams carbohydrates		17
grams fiber		1
grams protein		1