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Steps
1
Heat oven to 350°F. In large bowl, break up cookie dough. Add chopped almonds; knead into dough with hands until well combined.
2
Reshape dough into 12-inch log. Using sharp knife, cut log into 24 (1/2-inch) slices.
3
Place 1 chocolate-covered almond on each slice of dough; wrap dough around almond. With hands, shape dough into balls. On ungreased cookie sheets, place balls 2 inches apart.
4
Bake 10 to 12 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheets to cooling racks.
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Chopped walnuts, pecans or hazelnuts can also be used in this recipe.
For best results, refrigerate cookie dough after stuffing with chocolate-covered almonds for 15 to 20 minutes before baking.
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No nutrition information available for this recipe
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