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Desserts

BAKER'S Chocolate Sparkle Sugar Cookies

photo by:kraft
There are chocolate cookies. And then there are these BAKER'S Chocolate Sparkle Sugar Cookies, made with finely ground almonds and a touch of honey.
time
prep:
20 min
total:
6 hr 32 min
servings
total:
18 servings, 2 cookies each

What You Need

2
pkg.  (4 oz. each) BAKER'S Bittersweet Chocolate
3
Tbsp.  butter
2
 eggs
1
Tbsp.  honey
2/3
cup  sugar, divided
3/4
cup  finely ground PLANTERS Almonds
2
tsp.  unsweetened cocoa powder

Make It

MICROWAVE bittersweet chocolate and butter in small microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended.

BEAT eggs in large bowl with mixer until thick and lemon colored. Blend in honey. Gradually add 1/3 cup sugar, beating well after each addition. Continue beating 10 min. or until mixture is thickened and falls from spoon in thick ribbons. Blend in bittersweet chocolate mixture. Add nuts and cocoa powder; mix well. Refrigerate 6 hours.

HEAT oven to 325°F. Shape dough into 36 (1-inch) balls; roll in remaining sugar until evenly coated.

PLACE, 2 inches apart, on parchment-covered baking sheets.

BAKE 12 min. or just until centers are set. (Do not overbake.) Cool on baking sheet 1 min. Remove to wire racks; cool completely.

Kraft Kitchens Tips

Size-Wise
Balance out your food choices throughout the day so you can enjoy a serving of these chocolatey sugar cookies.
Storage Know-How
Cooled cookies can be frozen in airtight container up to 3 months before serving.
Note
Cookie dough can be refrigerated up to 24 hours before baking as directed.
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