Yield: 12 Servings
|½ cup||Whole almonds;, chopped & divided|
|1 pack||(18.25 oz) cherry-flavored cake mix|
|⅓ cup||Vegetable oil|
|1½ cup||Semisweet chocolate chips; melted|
|2 teaspoons||Vegetable oil|
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@... (Iris E. Dunaway) on Jul 20, 1997