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White Chocolate-Almond Dipped Cookies

 White Chocolate-Almond Dipped Cookies
“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
36 ServingsPrep: 35 min. Bake: 10 min./batch + cooling


  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon McCormick® Pure 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


  • 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,

2 of 2

White Chocolate-Almond Dipped Cookies (continued)

Nutritional Facts: 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.