Ingredients

  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1 cup whole almonds, finely ground
  • 1/3 cup butter or margarine, softened
  • 1/4 teaspoon almond extract
  • 1 egg
  • 2 egg whites
  • 3/4 cup powdered sugar
  • 3/4 cup flaked coconut
  • 1/2 cup raspberry preserves
  • 1/3 cup dark chocolate chips, melted

Ready In 85 Minutes

Servings: 36

Cooking Instructions

Step 1

  • In medium bowl, combine sugar cookie mix, 1/4 cup almonds (reserve 3/4 cup), butter, almond extract, and egg until soft dough forms. Shape into 36 (1-inch) balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon 1/2 teaspoon raspberry preserves in center of each cookie. Set aside.
  • INGREDIENTS:
  • EQUIPMENT:

Step 2

  • In small bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold in powdered sugar, coconut, and remaining almonds. Spoon about 1 teaspoon egg white mixture into indentation of each cookie.
  • INGREDIENTS:
  • EQUIPMENT:

Step 3

  • Bake at 350° F for 10 to 12 minutes or until edges are light golden brown. Cool; place cookies on cooling racks. Cool completely.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 10 minutes

Step 4

  • Drizzle with melted dark chocolate.
  • INGREDIENTS: