If you click on the photo of the cookies to enlarge it, you can see that only the very tips of the ends are coated with candy. I don't know why they give such a large amount of candy coating in the ingredients--maybe that's the smallest size it comes in. Or maybe they want you to make a really large batch of cookies!

maureen_me, you are so right--I didn't even think of enlarging the photo. Thank you for your brains...

You're welcome! They're very adorable cookies. I like the idea of the little scroll rolled up inside. Should be a big hit!

maureen_me, I hope mine turn out half as nice as the picture. Any idea what type of paper I should use for the scrolls--just regular printer paper, or something special--thinner?

Thanks!

Goodness, they look like the

Trudymom,
There's nice parchment paper you could pick up at an office supply store...I think it would make them look really authentic.
Or you could create your own...

Here is a link that might be useful: make your own parchment on photoshop

Given the simplicity of the ingredients, I wouldn't bother adding the chocolate. Melting chocolate is really poor quality, but it works well. Flavorwise, it will not add anything to those cookies. I think the ribbon is enough.
(I use melting tabs a lot, but have yet to find chocolate that actually adds to the quality of the cookies.)

Jo

I thought they were kind of like French tuiles.

I have a feeling that the chocolate is there for more than flavor and texture--the ends of the cookies are probably pretty delicate, and I'd think the chocolate serves to keep them from getting chipped and broken before they're gobbled up.

Parchment sounds like a great idea. Also maybe vellum, which is a little translucent, to look like a diploma sheepskin. That's the kind of thing you can get at any crafts store or anyplace that sells scrapbooking supplies.

I'd probably use regular baking parchment paper. Nice and translucent like vellum but even thinner. I think it would work well. The only thing I'd go out of my way to get is if you wanted to use edible paper. That would be extra cool.

I'd use the chocolate too, to stabilize them like Maureen said. The dipped part would look cool with gold leaf or gold sugar on them. Just thinking. They're really cute cookies.

Edible paper?!? Is there such a thing? Be still my heart!

I mean, I used to eat paper all the time when I was a kid, especially the paper that ice cream bars came wrapped in (waste not, want not), but I never dreamed they made any deliberately meant to be eaten. I love this forum.

I wish I'd thought of using gold sugar. We need to be friends, coconut. Anyone who likes bling on food is someone worth knowing. I once made a whole complicated Indian dessert because it was topped with edible silver leaf. Any dish is better if it sparkles. ;o)

Oh yes Maureen they sure do make it. Should be able to find it in most any baking supply place. The craft places probably even carry it these days. Did you ever eat Toblerone or some of the Italian nougat stuff? That had edible paper on it. Made of rice if I recall correctly. This modern stuff is better though. You can Google it to find out what might be near you. If you did that though you'd want to use the edible ink markers. Yes, those are cool too. LOL.. The regular parchment paper would be a nice simple solution, since you might get real complicated with rest of meal before we get done with ya. Smiles.

LOL at the bling. Well, I was just trying to think of what a diploma thing might have on the edges.

I'm gonna go Google my brains out. I have to make a special birthday cake next month, and I can already think of a dozen different uses for edible paper on it.

I did know about the edible markers, but I thought those were only for using on icing. This opens up a world of possibilities.

Big kiss heading toward Jersey!

Ohh,,, you're gonna have fun! Wait till you see the already printed edible papers. All kinds of sizes. You can put them on big cookies or... on a cake.

I have to agree, from personal experience, about the ends being fragile, and I think the chocolate is a good idea to protect the ends.