Chocolate Almond Bark and White Chocolate Almond Barkmelted (regular chocolate chips would work too)
1cup2 sticks unsalted butter, room temperature
3/4cuplight brown sugarpacked
2teaspoonspure vanilla extract
1large egg plus 1 large egg yolk
2 1/4cupsall-purpose flour
Preheat oven to 350 degrees and line a baking sheet with parchment paper or a non-stick baking mat.
Whisk all of the dry ingredients in a medium bowl and set aside.
In a mixer fitted with a paddle attachment cream together the butter and sugars until fluffy. Next add the egg and egg yolk along with the vanilla and mix, scraping down the sides of the bowl as necessary.
With the mixer on low-speed, gradually dry the bowl of dry ingredients until combined.
Measure 2 teaspoons of dough and drop them on the cook sheet. Bake for about 10 minutes until lightly browned on the edges. Let cool completely.
After cookies have cooled, place them on parchment paper.
Melt the chocolate in the microwave at 30 second intervals stirring after each interval until melted.
Using a spoon drizzle the chocolate on top of the cookies or simply dip the cookies in the chocolate and place back on the parchment paper until chocolate has set.
Mini Chocolate Drizzle Cookies was originally written by Leigh Anne Wilkes at https://www.yourhomebasedmom.com/mini-chocolate-drizzle-cookies/.