Chocolate Dipped Palmiers!

Cookie Bark
Idea from Betty Crocker

Cookie Base Adapted from Hungry Peepor
Cookie Base:
150 grams butter, softened
100 grams icing sugar
1/2 teaspoon vanilla
2 egg yolks
350 grams flour
pinch salt
300 grams white chocolate buttons, melted
1/2 cup dried cranberries
100 grams milk chocolate nonpareils
other dried fruits and/or nuts
1. Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone mat. In a large bowl cream together butter and icing sugar until smooth. Blend in vanilla and egg yolks until combined.
2. Sift the flour and salt over the butter mixture and blend until crumbly. Turn out dough onto your work surface and bring together, dough will be very crumbly.
3. Using your hands press the dough out onto the prepared baking sheet, until about 1/2” thick. Bake until golden brown around the edges, about 12-15 minutes.
4. Let cookie cool completely before topping with chocolate, dried fruits, and candies. First spread the melted white chocolate over the surface of the cookie. Top with desired toppings and then let set.
5. Once the chocolate has set, break cookie into small pieces. Now you can serve your delicious creation on a plate or store in a tin or give as a gift! Enjoy!
This recipe is very easy to make and versatile. Make two or three different versions for a great looking cookie platter!

Chai Tea & Gingerbread Checkerboard Cookies
Adapted from Cooking Channel TV
Chai Tea Dough:
1 cup butter, softened
1 cup icing sugar
1/2 teaspoon vanilla
1 egg
2 1/2 cups flour
3/4 teaspoon salt
1 bag (1/2 tablespoon) chai tea, finely ground (I used a mortor and pestle)
1. In a large bowl mix together butter and icing sugar until smooth and combined. Blend in egg and vanilla. In a small bowl mix together flour, salt, and finely ground chai tea. 
2. Add dry ingredients to wet ingredients and mix until combined. Use your hands to bring together the dough and form into a ball. Shape dough into a 9x9 square and wrap well in plastic wrap. 
3. Place dough to chill in the fridge and prepare the gingerbread dough.

Gingerbread Dough:
3/4 cup butter, softened
1/2 cup icing sugar
1/3 cup packed brown sugar
1/3 cup molasses
1 egg
2 1/2 cups flour
3/4 teaspoon salt
1/4 teaspoon baking soda
2 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1. In a large bowl mix together the butter, icing sugar, and brown sugar until combined. Blend in molasses and egg until smooth. In another bowl sift together flour, salt, baking soda, ginger, cinnamon, nutmeg, and cloves.
2. Add the dry ingredients to the wet ingredients and mix. Use your hands to bring together the dough and form into a ball. Shape dough into a 9x9 square and wrap well in plastic wrap. 
3. Place dough in the fridge and chill along with the chai tea dough, until firm, about 2 hours.
Checkerboard Assembly:
1. Take the chai tea dough and slice into nine 1” thick strips. Take the gingerbread dough and slice into nine 1” thick strips.
2. Build your checkerboard, using some water to glue the pieces together. I built my first block starting with a gingerbread strip and the second block starting with a chai tea strip. 
3. Once you have your 2 cookie dough blocks, wrap them well with plastic wrap and chill until firm, at least 2 hours, to ensure clean slices. You could also freeze the cookie dough at this point to have at a later date.
4. Slice your cookies between 1/8” to 1/4” thick and place onto a baking sheet lined with parchment paper. Bake at 350°F for 8-10 minutes or until just golden brown on the bottom. Let cool then serve & enjoy!
Makes about 4 dozen.

Cereal Clusters
8 ounces semi sweet chocolate chips3 ounces butterscotch chips4 ounces peanut butter2 ounces almond pieces5 ounces cookie pieces3 cups rice cereal1/2 cup raisins1/2 icing sugar, for coating
1. In a large microwavable safe bowl place chocolate chips, butterscotch chips, and peanut butter. Microwave on high, stirring every 30 seconds until mixture is smooth. 
2. Add almond pieces, cookie pieces, rice cereal, and raisins to chocolate mixture and stir well until everything is evenly coated. Spread mixture out onto a baking sheet lined with wax or parchment paper.
3. Place sheet into the freezer and chill until mixture has hardened. Break into pieces and coat in icing sugar, shake off any excess. Serve & enjoy!
Store in an airtight container. These are great for gift-giving!

Coconut Ice Truffles
3 cups icing sugar
4 cups sweetened coconut
1 can (300ml) sweetened condensed milk
1 bag (11 ounces) semi sweet chocolate chips
1-3 tablespoons vegetable shortening
1. Line a 9x9” pan with parchment paper. In a large bowl mix together icing sugar, sweetened coconut, and sweetened condensed milk. Press mixture into prepared pan. Cover and chill until firm, about 3 hours.
2. Once the coconut ice is firm, remove from pan and slice into pieces. I sliced mine into 8 rows and each row into 7 pieces. Place pieces onto a tray lined with wax paper or a silicone mat. Freeze until firm.
3. In a microwavable safe bowl microwave chocolate chips on high heat, stirring every 30 seconds, until completely melted. Add vegetable shortening and melt in until desired consistency is met.
4. Dip coconut ice pieces into the chocolate and place back onto wax paper. Before chocolate sets completely, sprinkle some coconut on top if desired. Let chocolate set then serve & enjoy!
Makes approximately 56 pieces. These make the perfect addition to your holiday treat selection!

Savory Cheese Cookie Sticks
Adapted from

1 cup butter, softened
8 ounces grated cheddar cheese
1/4 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon cayenne powder (optional)
1 teaspoon Worcestershire sauce
2 cups flour
1 1/2 cups rice cereal
1. Line baking sheet with parchment paper. In a large bowl mix together butter and cheese. Stir in salt, garlic powder, cayenne powder, and Worcestershire sauce. Stir in flour and rice cereal until dough forms.
2. On a floured surface or between sheets of parchment paper roll out dough until about half an inch thick. Cut into desired pieces and place onto prepared pan. 
3. Bake at 350°F for 12-15 minutes or until lightly browned on the bottom. Let cool completely on the pan and then serve & enjoy!
These are yummy, perfect for your afternoon high tea! This dough also freezes very well!