Chocolate-Dipped Almond Sugar Cookies Makes 3 dozen
Prep Time 20 min
Cook Time 12 min
Stand Time 30 min

Nutritional Information

Serving Size 1 cookie
Amount Per Serving
Calories 140
Calories from Fat 90
Total Fat 9 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 5 mg
Sodium 70 mg
Total Carbs 12 g
Dietary Fiber 1 g
Sugars 5 g
Protein 2 g
Vitamin A 6 %
Vitamin C 0 %
Calcium 2 %
Iron 4 %

Chocolate-Dipped Almond Sugar Cookies


  • 1 cup I Can't Believe It's Not Butter!® All Purpose Sticks
  • 1/2 cup sugar
  • 1 large egg
  • 1/2 tsp. almond extract
  • 2 cups all-purpose flour
  • 1/4 tsp. salt
  • 1 cup sliced almonds, toasted, divided
  • 6 ounces bittersweet chocolate, melted


  1. Preheat oven to 350°. Spray baking sheets with no-stick spray.
  2. Beat I Can't Believe It's Not Butter!® All Purpose Sticks with sugar in large bowl with electric mixer until light and fluffy, about 3 minutes. Beat in egg and almond extract. Gradually beat in flour and salt on low speed just until blended. Add 1/2 cup almonds and beat until almonds are broken in small pieces, about 1 minute.
  3. With wet hands, roll dough into 1-inch balls and arrange on prepared baking sheets, 2 inches apart. Gently flatten each ball with bottom of glass dipped in water.
  4. Bake 12 minutes or until cookie bottoms are lightly golden. Cool completely on wire rack.
  5. Dip half of each cookie into melted chocolate. Sprinkle with remaining almonds. Let stand on waxed paper-lined baking sheets until chocolate is set, about 30 minutes.

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