Time to start making cookies for the holidays. I'm sharing my most favorite and easiest cookie recipe ever. They are also the first to disappear at the church cookie walk.
Here we go:
First start with these great ingredients.
Weigh out 10 oz. of almond bark and heat over low heat until melted and smooth. No lumps, please. Take it off the heat. Add 1/4 tsp. of mint extract and a couple of drops of green food coloring.
Once it's all stirred together, take one Nabisco Famous Chocolate Wafer and dip half of it in the melted bark.
Place it on a waxed paper lined cookie sheet. Repeat until you have used up the whole box of cookies. There will always be one or two broken cookies. Dip those,too. Those are you treat for a job well done.
Melt 3/4 c. of your favorite choc. chips. I use milk chocolate. The recipe calls for mint choc. chip. Dark choc would be good too.
Put the melted chips in a ziploc bag. Cut off a teeny tiny piece of the corner of the bag. Squeeze the chocolate and move it back and forth across the cookies about 3 or 4 or 5 times. Whatever looks good to you.
Start about 1/2 inch away from the edge of the cookie and just keep the chocolate coming as you go the whole length of the pan and back. That keeps from getting big blobs of chocolate on the cookies. Not attractive.
Let them dry until the coating is hard. These are so yummy.
I also made Raspberry Ribbons which are also very yummy.
Hope you try some and like them. The hardest part of this recipe is finding a box of choc. wafers that are not broken and making sure the grocery checker and bagger don't maul them. I usually hold on to them the whole time and don't let the bagger touch them.