Spiced Almond-Chocolate Crinkles

A trio of classic spices blends beautifully with chocolate in an easy drop cookie from Pillsbury's Best Cookies Cookbook. MORE+ LESS-

By Pillsbury Kitchens

November 7, 2009

1/4

cup butter or margarine

oz unsweetened baking chocolate, cut into pieces

eggs

cups all-purpose flour

cups granulated sugar

1/2

cup chopped almonds

teaspoons baking powder

1/2

teaspoon salt

1/2

teaspoon ground ginger

1/2

teaspoon ground cinnamon

1/4

teaspoon ground cloves

3/4

cup powdered sugar

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1

In 3-quart saucepan, melt butter and chocolate over low heat, stirring constantly, until smooth. Remove from heat. Cool slightly, about 5 minutes.
2

With spoon, beat eggs into chocolate mixture until well blended. Beat in remaining ingredients except powdered sugar until well blended. Cover dough with plastic wrap; refrigerate at least 1 hour for easier handling.
3

Heat oven to 300°F. Spray cookie sheets with cooking spray. Place powdered sugar in small bowl. Shape dough into 1-inch balls; roll in powdered sugar, coating heavily. Place balls 2 inches apart on cookie sheets.
4

Bake 13 to 18 minutes or until set. Immediately remove from cookie sheets to cooling racks.