Description
These rich, crumbly cookies with their colorful array of chocolate coatings make a yummy party favor. Wrap a few in colored cellophane and decorate with a ribbon.

Ingredients

• Preparation time: 10 minutes | Chilling time: 15 minutes | Cooking time: 15 to 20 minutes
  
• Use: 2 1/2-inch fluted cookie cutter
  
• 2 3/4 cups all-purpose flour
  
• Large pinch of salt
  
• 2/3 cup sugar
  
• 1 3/4 sticks unsalted butter, chilled and diced
  
• 1 large egg, lightly beaten
  
• 1/2 teaspoon vanilla extract
  
• 2 ounces each of Green & Black's Organic Milk, White, Maya Gold and 72 percent Bittersweet Baking Bar chocolate, broken into pieces

Preparation
Preheat oven to 325°F. Butter large baking sheet.

Sift together flour and salt. Add sugar and butter and blend with food processor or by hand until mixture resembles bread crumbs. Add egg and vanilla and blend again until mixture becomes firm dough. Wrap in plastic wrap and chill at least 15 minutes.

Roll out dough on lightly floured board to 1/8-inch thickness. Cut out cookies using fluted cutter.

Place on baking sheet and bake 15 to 20 minutes or until light golden brown. Cool on wire rack.

Once cookies have cooled, melt chocolate in top of double boiler over barely simmering water. Be careful when melting white chocolate to make sure bowl does not touch the water, as chocolate will seize easily. Pour individual chocolates onto separate small plates and dip one surface of each cookie in chocolate before returning cookie to wire rack to set.

Decorate by drizzling chocolate over previously dipped cookies for a colorful contrast.

Nutrition
no information available

Serves
Makes: 50 cookies

Variations
no information available