Chocolate-Dipped Cookies Recipe

Directions

1. In a large bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Stir in almonds and chocolate chips. Cover and refrigerate for 2 hours. Divide dough in half. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 3 hours or until firm.
2. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool.
3. Dip half of the cookies in white coating; allow excess to drip off. Place on waxed paper. Repeat with remaining cookies in dark chocolate coating.
4. Place milk chocolate coating in a resealable plastic bag; cut a small hole in one corner of the bag. Pipe designs on

   Ingredients

5. 1/2 cup butter, softened
6. 3/4 cup sugar
7. 1 Eggland's Best Egg
8. 1 teaspoon vanilla extract
9. 1 cup all-purpose flour
10. 1/3 cup baking cocoa
11. 1/2 teaspoon baking soda
12. 1/4 teaspoon salt
13. 1/2 cup chopped almonds
14. 1/2 cup miniature semisweet chocolate chips
15. 12 ounces white candy coating disks, melted
16. 12 ounces dark chocolate candy coating disks, melted
17. 2 ounces milk chocolate candy coating disks, melted
18. cookies. Let stand for 30 minutes or until set. Yield: 4-1/2 dozen.