White Chocolate-Almond Dipped Cookies
- 1 cup butter, softened
- 1/2 cup confectioners' sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1 cup finely chopped dried apricots
- 8 ounces white candy coating, chopped
- 1 cup finely chopped almonds, toasted
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. Gradually add flour and mix well. Stir in apricots.
- Roll 1 tablespoonful of dough into a 2-1/2-in. log; shape into a crescent. Repeat. Place 2 in. apart on greased
- . Bake at 350u0b0 for 10-14 minutes or until set. Remove to wire racks to cool completely.
- In a microwave, melt candy coating; stir until smooth. Dip half of each cookie in coating; allow excess to drip off. Press into almonds; place on waxed paper. Let stand until set. Store in an airtight container.
butter, sugar, almond, flour, apricots, coating, almonds
Taken from www.tasteofhome.com/recipes/white-chocolate-almond-dipped-cookies/ (may not work)