These little white cookies are hiding a surprise in the middle.

60 min. prep time
48 cookies
151 Rating



1 cup Land O Lakes® Butter, softened
1/3 cup sugar
4 teaspoons milk
2 teaspoons almond extract
1 2/3 cups all-purpose flour
1/2 cup finely chopped almonds
24 whole almonds, toasted, cut in half


8 ounces vanilla candy coating (almond bark)
1 tablespoon shortening
1/2 cup white jimmies or sprinkles


Heat oven to 325°F.

Combine butter, sugar, milk and almond extract in bowl; beat at medium speed until well mixed. Stir in flour and finely chopped almonds.

Shape 2 teaspoons dough around 1 almond half. Place 1-inch apart onto ungreased cookie sheets. Bake 13-15 minutes or until set. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.

Place candy coating and shortening into bowl. Microwave 1 minute; stir. Continue microwaving, stirring every 15 seconds, until mixture is melted and smooth.

Place jimmies in shallow bowl. Dip each cookie in coating (do not coat bottom); immediately dip top into jimmies. Let stand until coating is set.

Recipe Tip

- Use a mini food processor to finely chop almonds.

- Substitute 1 cup white baking chips for candy coating.

Nutrition Facts (1 cookie)

Calories: 90

Fat: 6g

Cholesterol: 10mg

Sodium: 35mg

Carbohydrates: 8g

Dietary Fiber: 0g

Protein: 1g

Recipe #15440©2012Land O'Lakes, Inc.

Recipe Comments & Reviews

Made these cookies but substituted sweetened coconut for the jimmies. Also, in half of cookies placed a half of a maraschino cherry in the middle. Delicious! Better with the cherry than with the almonds although they are good too. And they look really nice.

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