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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
  • Total Time
    Prep: 35 min. Bake: 10 min./batch + cooling
  • Makes
    3 dozen

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.
Nutrition Facts
1 each: 138 calories, 9g fat (5g saturated fat), 13mg cholesterol, 39mg sodium, 13g carbohydrate (7g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.
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