| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Pampered, Chef | 12 | Servings | |
INGREDIENTS
| 1/2 | c | Whole almonds;, chopped & divided |
| 1 | pk | (18.25 oz) cherry-flavored cake mix |
| 1 | Egg | |
| 1/3 | c | Vegetable oil |
| 2 | tb | Water |
| 1 1/2 | c | Semisweet chocolate chips; melted |
| 2 | ts | Vegetable oil |
INSTRUCTIONS
Preheat oven to 375 degrees. Finely chop almonds with food chopper. Reserve about 2 tablespoons almonds for garnish. Combine remaining almonds, cake mix, egg, oil and water in mixing bowl. Mix thoroughly. (Mixture will be dry) With small stainless steel scoop, drop dough 2 inches apart onto 13" baking stone. Bake 13-15 minutes or until tops are lightly browned. Cool 2 minutes on stone; remove to non-stick cooling rack. Cool completely. Place chocolate chips and oil in covered micro-cooker. Microwave on high 2-21/2 minutes, stirring every 30 seconds, until smooth. Dip half of each cookie in chocolate; shake to remove excess. Sprinkle with reserved almonds. Place on parchment paper and refrigerate until set. Yield: about 3 dozen. NOTES : If chocolate thickens, microwave at 30-second intervals until dipping consistency. Recipe by: Pampered Chef Fall/winter Season's Best 1996 Posted to MC-Recipe Digest V1 #681 by hister@juno.com (Iris E. Dunaway) on Jul 20, 1997
A Message from our Provider:
“I don’t know why some people change churches; what difference does it make which one you stay home from?”