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.
- Use a mini food processor to finely chop almonds.
- Substitute 1 cup white baking chips for candy coating.