Pamela's Dark & White Chocolate Holiday Cookies

Use your favorite Pamela's Cookies from the box such as Pecan Shortbread, Chunky Chocolate Chip and Lemon Shortbread, or Pamela's Simplebites Mini Cookies, Biscotti or bake your own using Pamela's Chocolate Chunk Cookie Mix. Then follow these instructions for dipping and decorating. Don't forget to experiment and add your own personal style and taste to your creations.

For dipping milk or dark chocolate chips: In a microwave safe bowl, add 1-1/2 tsp oil or shortening to 12 oz white or dark chocolate chips. Heat for 20 seconds, stir, heat for 20 seconds again, stir, repeat until stirred chocolate pours from the spoon in a thick stream. (Please note, chocolate will hold its form, and yet can be very hot. This is why you must heat for a very short time and then stir and repeat, it's important that you don't let the chocolate separate.)

When the chocolate is melted, simply dip your cookies however you'd like. Half, whole, or just the bottoms or tops. Place dipped cookies on wax paper, sprinkle with nuts or candies and then place in the fridge to set. Remember to occasionally stir the melted chocolate while dipping to keep it at a uniform temperature throughout. You can reheat the chocolate a couple of times. Too many times will separate the chocolate and cause a white skin to form. When that has happened, the chocolate is no longer good for dipping.

For dipping white chocolate and butterscotch chips: White and Butterscotch chips only needed 1 tsp oil or shortening per 12 oz. bag. Then follow directions above.

If you are doing a combination with caramel and chocolate dip, do one, chill on wax paper in fridge, then the other process, because otherwise they will melt into each other, making a mess of both ingredients.

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