Ingredients
1
pouch Betty Crocker™ oatmeal chocolate chip cookie mix
1/2
cup butter, softened
1
egg
3/4
cup chopped almonds
3/4
cup chopped dried sour cherries
24
craft sticks (flat wooden sticks with round ends)
4
oz semisweet baking chocolate, chopped
Preparation
Heat oven to 375°F. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in almonds and cherries until well blended.
Shape dough into 2-inch balls. On ungreased cookie sheet, place balls 2 inches apart; flatten slightly. Insert craft stick halfway into each ball.
Bake 13 to 14 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely.
In small microwavable bowl, microwave chocolate uncovered on High about 1 minute or until softened and chocolate can be stirred smooth. Spoon melted chocolate into small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to pipe zigzag design over cookies. Let stand until set.
