Recipe By : Pampered Chef Fall/winter Season's Best 1996
Serving Size : 36 Preparation Time :0:00
Categories : Pampered Chef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Whole almonds -- chopped & divided
18 1/4 oz Pkg 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°F. Finely chop almonds with food chopper. Reserve
about 2 tb 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" 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 to 2-1/2 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.
