• 36servings
  • 85minutes
  • 140calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B12, H, D, E
MineralsCopper, Fluorine, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pouch Betty Crocker® sugar cookie mix

  2. 1 cup whole almonds, finely ground

  3. 1/3 cup butter or margarine, softened

  4. 1/4 teaspoon almond extract

  5. 1 egg

  6. 2 egg whites

  7. 3/4 cup powdered sugar

  8. 3/4 cup flaked coconut

  9. 1/2 cup raspberry preserves

  10. 1/3 cup dark chocolate chips, melted

Instructions Jump to Ingredients ↑

  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.

  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.

  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. Drizzle with melted dark chocolate.


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