Chocolate-Dipped Cherry Cookies

by Kathleen Morrison

Servings: 3 dozen

INGREDIENTS

1/2 cup whole almonds, chopped and divided
1 pkg. (18-1/4 oz.) cherry flavored cake mix
1 egg
1/3 cup vegetable oil
2 tbsp. water
1-1/2 cups semisweet chocolate chips, melted
2 tsp. vegetable oil

INSTRUCTIONS

Preheat oven to 375°F. 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 a 13-inch 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.

If chocolate thickens, microwave at 30-second intervals until dipping consistency.

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