FOR COOKIES:

1. Cream the butter with the powdered sugar.
2. Mix in the egg and vanilla.
3. Add the flour, cocoa powder and salt, mixing together until the dough comes together.
4. Place plastic wrap on the surface of the dough and refrigerate for two hours.

1. Preheat the oven to 375 F and line baking sheets with baking mats or parchment.
2. Roll out cookie dough and cut out the cookies using a rectangular cookie cutter, re-rolling the scraps in order to use as much of the dough as possible.
3. Place these cookies on the prepared baking sheets and for seven to nine minutes. (Cookies will remain the same general size and shape after they bake.)
4. Remove from oven and place the cookies on a cooling rack.
5. Melt the almond barks in separate bowls in the microwave.
6. Dip half of each cookie into the white almond bark and half into the chocolate bark.
7. Immediately sprinkle or press toppings from the dipping bar over both sides of the cookies.
8. Set on parchment paper or another nonstick surface and allow to cool before serving.