These cookies come together in a snap since
this 'recipe' uses refrigerated cookie dough. A great last-minute
idea, especially when the kids tell you the night-before it's
their turn to bring the treats tomorrow morning.
Chocolate
Dipped Almond Cookies
- 1 (18-ounce) package NESTLÉ®
TOLL HOUSE® Sugar Cookie Bar Dough, softened
1/2 cup chopped almonds
1 cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
- Preheat oven to 325°F
(160°C).
- Combine cookie dough and
almonds in medium bowl. Refrigerate 15 minutes for easier handling.
Shape cookie dough into 1 1/2-inch balls; place on ungreased
baking sheets.
- Bake for 15 to 17 minutes
or until light golden brown around edges. Cool on baking sheets
on wire racks for 2 minutes; remove to wire racks to cool completely.
- Line baking sheets with
wax paper. Microwave morsels in a small microwave-safe bowl on
HIGH power for 1 minute; stir. Microwave at additional 10 to
20-second intervals, stirring until smooth. Dip cookies halfway
into chocolate; shake off excess. Place on prepared baking sheets;
refrigerate for 15 minutes or until coating is set.
Makes 18 cookies.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
