The Ferguson Recipes


34 - Plain Old Fashion Stick To Your Ribs Lentil Soup
36 - She Crab Soup
37 - Pan Bagné (Bagna or Bagnat) - Bathed Bread
38 - Stuffed Chicken Breast Italiano
39 - Sweet & Sour Meatballs
42 - Zesty Broiled Chicken
43 - Shish-kabob With Basmati Rice
44 - Zucchini Chicken With Vermicelli
45 - Elephant Stew
46 - Lemon - Onion Barbecue Chicken
47 - Mexican Lasagna, aka Enchiladas
48 - One Rib For Two
50 - Calamari Piccata
51 - Veggie - Cheese Omelette
52 - Ortega Chicken
53 - Chicken-less Chicken Casserole
55 - Special French Dressing
56 - Coquille St. Jacques
57 - Pretzel Salad
58 - Chocolate Dipped Creams AKA Neenahs
Chocolate Dipped Creams AKA Neenahs
F ✖️ 🌞 🧵
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These delicate Chocolate Dipped Creams (affectionately nicknamed 'Neenahs') are a treasured holiday tradition with their melt-in-your-mouth texture and sophisticated presentation. The carefully sifted flour and cornstarch create an incredibly tender cookie that's partially dipped in milk chocolate and optionally finished with festive sprinkles or nuts. Form them into balls, crescents, or the signature thumb-sized bars that inspired their playful nickname. Makes 6 dozen elegant cookies perfect for gifting.
These are a special family favorite around the holidays. The nickname - Neenahs - comes from the way they look when you shape them into thumb-sized bars and dip one end in melted chocolate. You figure it out.
Ingredients
1 cup sifted flour - sift the flour, THEN measure it!
1 tsp. vanilla
1 cup cornstarch
1/8 tsp. salt
1 cup butter
1/2 cup powdered sugar + powdered sugar for sprinkling
1 cup melted chocolate pieces - I use milk chocolate.
candy sprinkles, nuts, etc.
Directions
  • Sift flour and measure it
  • Then sift flour (again) and cornstarch together.
  • Cream butter.
  • Add sugar gradually to butter
  • Cream well.
  • Add vanilla and salt.
  • Add sifted dry ingredients.
  • Mix well.
  • Refrigerate 2 - 3 hours.
  • Shape into small balls, crescents or thumb-sized bars. Best size appears to be about 4 oz. You can also do 5 oz., but anything bigger is too big.
  • Place 2 inches apart on a cookie sheet.
  • Bake at 375° for 15 to 20 minutes.
  • Roll in powdered sugar while hot, or sift the sugar over the top of the cookies while they are on the cookie sheet.†
  • Allow to cool.
  • Dip one end of each cookie in melted chocolate, then in sprinkles, nuts or whatever.
  • Allow the chocolate to cool and harden before storing.
† About powdered sugar:
  •    If you are just doing powdered sugar, roll them.
  •    If you want to do chocolate on the end. use the sprinkle method but cover maybe    1/4" to 1/2" of the tip to keep powdered sugar off; otherwise the chocolate might    not stick.
Serving Size: Makes 6 dozen.
🧑‍🍳 The Cook:  Carol Jancsi 🔑 Keywords: Christmas, cookies, desserts, sweets, chocolate, cornstarch
🗂️ Categories: 🍪 Cookies & Bars, 🧒 Foods Kids Love, 😎 Uncle Dave's
📚 Cookbooks: From The Ferguson Family, Uncle Dave's Cookbook, The TFR Cookbook
Recipe #58 was added on April 22, 2006 and last updated on March 29, 2025.
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