6. Melt 120g (4.2oz.) white chocolate over a double boiler, line 6-inch square pan with plastic wrap, then pour in the chocolate and spread evenly. Place it in the freezer to harden up a little bit. Cut it into 16 squares. *You can make 16 thin chocolates using a 6-inch square pan, so repeat the step to make 32 chocolates.
7. While the chocolate is soft, place it between two cookies. Place the cookies in the freezer to harden up completely.
You'd better keep the cookies in the fridge in summer.
You can store at the room temperature in winter, of course.