Chocolate-Dipped Mexican Wedding Cookies

3/4 cup PLANTERS Sliced Almonds , divided

1 cup butter , softened

1/2 cup powdered sugar

1 tsp. vanilla

2 cups flour

1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate

1. Reserve 48 nuts (about 2 Tbsp.); process remaining nuts in food processor or blender just until evenly ground. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in ground nuts and vanilla. Gradually beat in flour until blended.

2. Shape dough into 48 (1-inch) balls. Place, 1-1/2 inches apart, on parchment-covered baking sheets.

3. Bake 14 to 15 min. or until bottoms of cookies are lightly browned. Cool 5 min. on baking sheets. Remove to wire racks; cool completely.

4. Melt chocolate as directed on package. Dip cookies, 1 at a time, halfway into melted chocolate; place on parchment-covered rimmed baking sheet. Top with reserved nuts. Refrigerate 30 min. or until chocolate is firm.

Chocolate-Dipped Mexican Wedding Cookies

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