Makes about 1-1/2 dozen cookies
|1||package (18 ounces) refrigerated sugar cookie dough in squares or rounds (20 count)|
|1||tablespoon unsweetened Dutch process cocoa powder|
|1/2||cup slivered almonds, toasted* and finely chopped|
*To toast almonds, spread in single layer on baking sheet. Bake in preheated 350°F oven 8 to 10 minutes or until golden brown, stirring frequently.
- Preheat oven to 350°F. Lightly grease cookie sheets. Remove dough from wrapper; let stand at room temperature about 15 minutes.
- Combine 3 dough squares or rounds and cocoa in medium bowl; beat at medium speed of electric mixer until well blended. Wrap in plastic wrap; refrigerate 20 minutes.
- Roll chocolate dough on lightly floured surface to 1/8-inch thickness. Cut dough with 1-1/2-inch star cookie cutter; place cutouts 2 inches apart on ungreased cookie sheets. Reroll and cut dough scraps, if necessary to make 18 stars. Bake stars 3 to 5 minutes or until firm but not browned at edges. Cool on cookie sheets 2 minutes. Remove to wire rack; cool completely.
- Place almonds in shallow bowl. Shape remaining dough squares or rounds into balls; roll in nuts to cover evenly. Place 2 inches apart on prepared cookie sheets. Bake 10 to 12 minutes or until edges are firm and centers are slightly soft. Remove from oven; press one chocolate star cookie into center of each round cookie. Cool on cookie sheets 2 minutes. Remove to wire rack; cool completely.
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