Ingredients
1/2 cup butter, softened3/4 cup sugar1 large egg1 teaspoon vanilla extract1 cup all-purpose flour1/3 cup baking cocoa1/2 teaspoon baking soda1/4 teaspoon salt1/2 cup chopped almonds1/2 cup miniature semisweet chocolate chips12 ounces white candy coating disks, melted12 ounces dark chocolate candy coating disks, melted2 ounces milk chocolate candy coating disks, melted
Preparation
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.
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.
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.
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.
