Chocolate Almond Pound Cake Cookies

'Tis the season to get in touch with your inner Home-Ecky Becky and bake! This is a persona I rarely visit - I love to cook, but baking is not my strength. So imagine my surprise when I was able to successfully make these fabulous, chocolate-dipped almond cookies! Wow (if I do say so myself)! I sorta felt like a little kid who just made her own toast for the first time. Look! See what I made?! All by myself!

Wow your friends and family with your amazing baking skills!

j*a*N*e

Chocolate Almond Pound Cake Cookies

Ingredients

Directions

  1. Preheat oven to 350°F. In large bowl, combine Absolutely Almond Pound Cake Mix, butter and egg; mix until well combined.
  2. Using hands, knead until the consistency of thick, moist dough. Form into generous 1-inch balls.
  3. Place 2 inches apart on a greased large baking sheet. Bake 15 minutes or until lightly browned. Cool completely.
  4. Melt almond bark according to package directions. Dip each cookie halfway into melted bark; place on wax paper or parchment paper. Sprinkle with almonds. Cool completely.

Makes 8-10 servings.

Make Ahead & Freeze: Prepare through step 2. Place between sheets of Press 'n Seal® plastic, sealing around each dough ball. Place sheets of dough in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Preheat oven to 350°F and continue with step 3.
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