Almond-Chocolate-Cherry Cookies

Carb. per serving 11 g or 10 g

Servings 38 (1 cookie each)

Prep 30 minutes   Chill 1 hour

Bake 10 minutes per batch

1. In a medium bowl beat butter with an electric mixer on medium-high speed about 2 minutes or until smooth. Add granulated sugar and beat until creamy. Beat in egg, egg yolk, and vanilla until combined. Stir in melted chocolate. Stir in flour. Fold in dried cherries and almonds. Cover and chill dough for 1 hour.

2. Preheat oven to 350°F. Line cookie sheets with parchment paper; set aside. Shape dough into 1-inch balls. Place balls about 1 inch apart on prepared cookie sheets. Bake for 10 to 12 minutes or until centers are set. Cool on cookie sheet for 2 minutes. Transfer cookies to wire racks; cool completely.

3. Drizzle Chocolate-Almond Glaze over cooled cookies. Let stand until glaze is set. To store, layer cookies between sheets of waxed paper in an airtight container. Cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Chocolate-Almond Glaze: In a small saucepan combine ½ ounce sweet baking, bittersweet, or semisweet chocolate and 1½ teaspoons butter. Heat and stir over low heat until melted and smooth. Remove from heat. Stir in ½ cup powdered sugar,* 1 tablespoon fat-free milk, and ⅛ teaspoon almond extract until smooth.

*Sugar Substitute: Use Splenda Sugar Blend. Follow package directions to use product amount equivalent to ¾ cup granulated sugar. We do not recommend using a sugar substitute for the powdered sugar for the glaze. Makes 34 cookies.

Per serving: 74 cal., 3 g total fat (2 g sat. fat), 15 mg chol., 20 mg sodium, 11 g carb. (0 g fiber, 7 g sugars), 1 g pro. Exchanges: 0.5 starch, 0.5 carb., 0.5 fat.

per Serving with Substitute: Same as above, except 76 cal., 17 mg chol., 10 g carb. (6 g sugars), 22 mg sodium. Exchanges: 0 carb.