Not exact matches
After dough has chilled, roll into small 1 ″ size balls, roll dough balls in remaining sugar until fully
coated, then drop onto nonstick
cookie sheets -LCB- approx. 2 ″ apart -RCB-
After they get a
coating of the wine mixture, dip them in the toasted almond and chocolate mixture, and then place them on the
cookie sheet to harden.
After dipping in chocolate, I
coat the chocolate in colored nonpareils / sprinkles which looks nice on a
cookie tray and roughly doubles their kid - appeal which was, frankly, already quite high.
They are a favorite around the Kramer household because they smell very fragrant while they cook (which lingers in your kitchen well
after they are done baking), and once they cool, the
cookies have an irresistibly soft texture that almost dissolves on the tongue with a crispy crunchy sugary
coated outside.