| 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
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