Individual Chocolate Cookie Stacks Recipes

HAYSTACKS I

Steps:

• In a saucepan bring sugar, cocoa, milk and butter or margarine to a boil. Remove from heat.
• Stir in oats, coconut, nuts and salt. Drop quickly from teaspoon on wax paper. Let cool.

INDIVIDUAL CHOCOLATE COOKIE STACKS

Steps:

• Heat oven to 375°F
• Combine flour, ground almonds and 2/3 cup cocoa in medium bowl; set aside.
• Combine butter and 1 1/3 cups sugar in large bowl.
• Beat at medium speed, scraping bowl often, until creamy.
• Add egg and 1 teaspoon vanilla.
• Continue beating until well mixed.
• Reduce speed to low; add flour mixture.
• Beat until combined.
• Divide dough into fourths.
• Wrap each fourth in plastic food wrap; flatten slightly.
• Refrigerate until firm (1 hour).
• Roll out dough on lightly floured surface, one-fourth at a time (keeping remaining dough refrigerated), to 1/8-inch thickness.
• Cut with 2 1/2-inch round cookie cutter into 18 circles.
• Place 1 inch apart onto ungreased cookie sheets.
• Cut 2 circles into fourths. (DO NOT SEPARATE.)
• Sprinkle all cookies with large grain sugar.
• Bake for 6 to 9 minutes or until set.
• Cool completely.
• Combine chocolate chips and shortening in small microwave-safe bowl.
• Microwave on HIGH until melted (30 seconds to 1 minute), stirring occasionally; cool slightly.
• Line baking sheet with waxed paper.
• Dip curved edge of cookie wedges in melted chocolate.
• Place onto waxed paper.
• Refrigerate until firm (2 hours).
• Combine all vanilla cream ingredients in small bowl.
• Beat at high speed until stiff peaks form.
• For each serving, drizzle chocolate syrup onto individual serving plate; place 1 cookie over syrup.
• Pipe circle of vanilla cream onto cookie; top with strawberry slices, additonal piped vanilla cream and second cookie.
• Pipe vanilla cream over second cookie.
• Garnish with 2 strawberry slices and 1 chocolate-dipped cookie wedge.
• TIP: Cookie stacks can be assembled ahead of time. Cover and refrigerate for 4 to 6 hours before serving.