1/2 c Whole almonds;, chopped &
-divided
1 pk (18.25 oz) cherry-flavored
-cake mix
1 Egg
1/3 c Vegetable oil
2 tb Water
1 1/2 c Semisweet chocolate chips;
-melted
2 ts 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.
Yields
12 Servings