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

White Chocolate-Almond Dipped Cookies Recipe

Publisher Photo
“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
TOTAL TIME: Prep: 35 min. Bake: 10 min./batch + cooling
MAKES:36 servings
TOTAL TIME: Prep: 35 min. Bake: 10 min./batch + cooling
MAKES: 36 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as White Chocolate-Almond Dipped Cookies in Taste of Home October/November 2010, p77

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.

Reviews for White Chocolate-Almond Dipped Cookies

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 22, 2011

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

MY REVIEW
Reviewed Dec. 1, 2011

"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!"

MY REVIEW
Reviewed Oct. 27, 2010

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

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