1/4 c Vanilla chips, OR -see note
1/2 3 oz bar white chocolate, 1 Portion Chocolate Dough
-coarsely chopped -see Basic Cookie Dough
1/4 c Sliced almonds, toasted -recipe
Mix ingredients thorougly into dough. Roll into an 8-inch log and
slice into 16 pieces. Roll each piece into a ball, flatten slightly
and put on ungreased cookie sheets 1 inch apart. Bake 10 to 12 min.
at 350degF until brown on bottom. Remove to a wire rack to cool
NOTE To toast almonds: spread on a dry, ungreased baking pan. toast
in a 350degF oven for 5 to 7 min., until a light golden brown,
stirring once or twice.
Per cookie: 76 cal., 1 g pro, 8 g car, 5 g fat, 11 mg chol with
butter, 3 mg chol with margarine, 35 mg sod Exchanges: 1/4
starch/bread, 1/4 fruit, 1 fat
#6 of a set of nine to prepare a marathon of cookies Woman’s Day,
Nov. 22, 1994, typos by Charlotte Welch
Yields
16 servings