Snow-Capped Chocolate Wafers

• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/4 cups powdered sugar
• 3/4 cup Land O Lakes Butter, softened
• 1 Land O Lakes All-Natural Egg
• 1 teaspoon vanilla
• 6 ounces vanilla candy coating (almond bark)
• Small semi-sweet chocolate nonpareil candies

1. Combine flour, cocoa, baking powder and salt in medium bowl until well mixed; set aside.
2. Combine powdered sugar and butter in large bowl.
3. Beat at medium speed, scraping bowl often, until creamy.
4. Add egg and vanilla; continue beating until well mixed.
5. Reduce speed to low; gradually add flour mixture.
6. Beat until well mixed.
7. Divide dough into thirds.
8. Shape each into a ball; flatten slightly.
9. Wrap each in plastic food wrap; refrigerate until firm (at least 2 hours or overnight).
10. Heat oven to 375F.
11. Roll out dough on lightly floured surface (one-third at a time, keeping remaining dough refrigerated), to 1/8-inch thickness.
12. Cut with 2-inch square cookie cutter.
13. Place 1 inch apart onto ungreased cookie sheets.
14. Bake for 6 to 8 minutes or until set.
15. Remove to wire cooling rack.
16. Cool completely.
17. Place candy coating in small microwave-safe bowl; microwave on HIGH (100% power), stirring often, for 60 to 90 seconds.
18. Stir until smooth.
19. Place waxed paper onto flat surface.
20. Dip each cookie into warm coating; shake off excess.
21. Place onto waxed paper.
22. Immediately decorate as desired.
23. Let stand until coating is set.
24. Store between layers of waxed paper in loosely covered container.

flour, unsweetened cocoa, baking powder, salt, powdered sugar, butter, egg, vanilla, vanilla candy coating, semisweet chocolate nonpareil candies

Taken from www.landolakes.com/recipe/3064/snow-capped-chocolate-wafers (may not work)