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.
What You Need
Original recipe yields 18 servings
2 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate
3 Tbsp. butter
2 egg s
1 Tbsp. honey
2/3 cup sugar, divided
3/4 cup finely ground PLANTERS Almonds
2 tsp. unsweetened cocoa powder
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Let's 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.
Balance out your food choices throughout the day so you can enjoy a serving of these chocolatey sugar cookies.
Cooled cookies can be frozen in airtight container up to 3 months before serving.
Cookie dough can be refrigerated up to 24 hours before baking as directed.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
18 servings, 2 cookies each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.