- 1 (16.5 ounce) roll Pillsbury® Create 'n Bake® refrigerated chocolate chip cookies
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon rum extract
- 1 1/2 cups chopped almonds, hazelnuts (filberts) or pecans, lightly toasted
- 1 cup semisweet chocolate chips
- Heat oven to 350 degrees F. Grease with shortening and flour large cookie sheet. In large bowl, break up cookie dough. Sprinkle vanilla and rum extract over dough; mix well. Stir toasted almonds into dough.
- Divide dough into 4 equal portions; shape each into 8×1-inch log. On cookie sheet, place logs 3 inches apart; flatten each log until about 1 1/2 inches wide.
- Bake 15 to 20 minutes or until golden brown. Cool 15 minutes. Reduce oven temperature to 200 degrees F.
- With serrated knife, carefully cut each log into 10 (3/4-inch) slices. On same cookie sheet, place slices, cut side down.
- Return to oven; bake 1 hour. Remove cookies from cookie sheet to cooling rack. Cool completely, about 20 minutes. Meanwhile, in small microwavable bowl, place chocolate chips. Microwave on High 1 minute. Stir; microwave 1 minute longer, stirring every 15 seconds.
- Line cookie sheet with waxed paper. Dip 1/4 of each cookie into melted chocolate; place on cookie sheet. Refrigerate until chocolate is set, about 10 minutes.