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White Chocolate-Almond Dipped Cookies Recipe

White Chocolate-Almond Dipped Cookies Recipe photo by Taste of Home

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“These easy-to-make cookies are very popular. You can also try milk chocolate and walnuts for dipping. They taste like a completely different cookie but are just as delicious!” —Trisha Kruse, Eagle, Idaho

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Diabetic Friendly

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White Chocolate-Almond Dipped Cookies Recipe

Prep: 35 min. Bake: 10 min./batch + cooling

Yield: 36 Servings

35 10 45

Ingredients

1 cup butter, softened
1/2 cup confectioners' sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1 cup finely chopped dried apricots
8 ounces white candy coating, chopped
1 cup finely chopped almonds, toasted

Directions

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. Gradually add flour and mix well. Stir in apricots.
Roll 1 tablespoonful of dough into a 2-1/2-in. log; shape into a crescent. Repeat. Place 2 in. apart on greased baking sheets. Bake at 350° for 10-14 minutes or until set. Remove to wire racks to cool completely.
In a microwave, melt candy coating; stir until smooth. Dip half of each cookie in coating; allow excess to drip off. Press into almonds; place on waxed paper. Let stand until set. Store in an airtight container. Yield: 3 dozen.

Nutritional Facts 1 cookie equals 138 calories, 9 g fat (5 g saturated fat), 13 mg cholesterol, 39 mg sodium, 13 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as White Chocolate-Almond Dipped Cookies in Taste of Home October/November 2010, p77

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White Chocolate-Almond Dipped Cookies

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Reviewed on Dec. 22, 2011 by vanillaluv

Made a batch to take to the office. They are just okay. I like the idea of another reviewer to use walnuts.

Reviewed on Dec. 01, 2011 by AnglWngs07

Melt in your mouth yumminess!! I made these for the cookie exchange at work last year. BIG hit even with the fussiest of snackers. They have been added to my annual Christmas cookie lineup!

Reviewed on Oct. 27, 2010 by gaylerene

My husband called this one a keeper. I used chopped walnuts with the white almond bark as I didn't have almonds on hand.