These are such pretty cookies and they are very simple to make. When dipping the cookie for the second time, you need to because not to mix the colors. Make sure you allow the white chocolate to cool a little before dipping otherwise the regular chocolate can melt a little.
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| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
32 |
64 |
96 |
128 |
160 |
192 |
| Ingredients | ||||||
| Powdered sugar |
1-1/2 C. |
3 C. |
4-1/2 C. |
6 C. |
7-1/2 C. |
9 C. |
| Margarine or butter |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Egg |
1 |
2 |
3 |
4 |
5 |
6 |
| Vanilla |
1-1/2 t. |
1 T. |
1 T. + 1-1/2 t. |
2 T. |
2 T. + 1-1.2 t. |
3 T. |
| Flour |
2-1/2 C. |
5 C. |
7-1/2 C. |
10 C. |
12-1/2 C. |
15 C. |
| Baking soda |
1-1/2 t. |
1 T. |
1 T. + 1-1/2 t. |
2 T. |
2 T. + 1-1/2 t. |
3 T. |
| Chocolate flavored almond bark |
12 oz. |
24 oz. |
36 oz. |
48 oz. |
60 oz. |
72 oz. |
| White almond bark |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
Assembly Directions:
In a mixer cream the sugar and margarine. Add egg and vanilla; mix thoroughly. Add the flour and baking soda and mix until a large dough ball forms. Refrigerate the dough for at least one hour.
Preheat oven to 350 degrees. Divide dough in half and roll out to about 1/4 inch thick. Cut dough with cookie cutter and place on a lightly greased cookie sheet or use parchment paper. Bake 10 minutes or until lightly browned. Remove cookies from cookie sheet and allow to cool.
Melt chocolate almond bark in a double boiler or in the microwave. One by one, dip one half of the cookie into the coating. Place the cookie on parchment paper or wax paper and allow to dry completely. Melt the white almond bark in a double boiler or in the microwave. Allow to cool slightly. One by one dip the cookies into the white chocolate covering about one half of the chocolate coating to give a striping effect. Place the cookie on parchment paper or wax paper and allow to dry completely.
Freezing Directions:
Place the cookies freezer container separating each layer with wax paper or parchment paper. Seal, label and freeze.
Serving Directions:
Thaw and enjoy!
Comments:
These cookies are so pretty.
Nutritional Info:
Per Serving: 212 Calories; 12g Fat (51.6% calories from fat); 3g Protein; 23g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 147mg Sodium.
Exchanges: 1 Grain (Starch); 2-1/2 Fat; 1/2 Other Carbohydrates.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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