This is essentially a “Butterball” or “Snowball” or “Italian Wedding Cookie” recipe minus the powdered sugar, and dipped in chocolate instead. For Christmas I usually make this the traditional way with either pecans or walnuts and dipped in powdered sugar instead of chocolate.
- 1 stick of butter / softened but not melted
- 1 egg
- 2 tsp almond extract
- 3/4 C Sugar
- 2 Tsp Baking Powder
- 1/4 Tsp Salt
- 1 1/2 C All Purpose Flour
- 1/2 C very finely chopped almonds
- Nestle Chocolate Chips
Blend softened butter and sugar until creamy.
Add egg, almond extract, Baking Powder and Salt. Blend in.
Add Flour and chopped almonds. Blend well until all combined.
Bake at 350 Degrees for about 12 minutes. You don’t want to brown them, but the cookies should just be starting to crack.
Melt the chocolate chips in a double boiler.
Dip 1/2 of the cooled cookie into the mix. Put on waxed paper.
Then when all cookies are dipped, take the remaining chocolate and drizzle over the un-dipped side.