Chocolate-Dipped Cookies

• 1/2 cup butter, softened
• 3/4 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/3 cup baking cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped almonds
• 1/2 cup miniature semisweet chocolate chips
• 12 ounces white candy coating disks, melted
• 12 ounces dark chocolate candy coating disks, melted
• 2 ounces milk chocolate candy coating disks, melted

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
3. . Bake at 350u0b0 for 8-10 minutes or until set. Remove to wire racks to cool.
4. 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.
5. Place milk chocolate coating in a resealable plastic bag; cut a small hole in one corner of the bag. Pipe designs on cookies. Let stand for 30 minutes or until set.

butter, sugar, egg, vanilla, flour, baking cocoa, baking soda, salt, almonds, chocolate chips, coating disks, coating disks, milk chocolate

Taken from www.tasteofhome.com/recipes/chocolate-dipped-cookies/ (may not work)