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Bake until tops just start to turn light tan,
about 15 to 18 minutes. Remove cookies to a
cooling rack for about 30 minutes.
Place chocolate in a double boiler or heavy pot;
melt over low heat, stirring occasionally (do not
allow to burn). Keep chocolate warm and pliable as
you dip tops of cookies into chocolate. Place
dipped cookies on a metal tray evenly spread apart
so they’re not touching; freeze until chocolate
sets, about 20 to 30 minutes. Yields 1 cookie per
serving.
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