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Category: Cookies
Prep Time: Cook Time: Total Time:
1/2 cup butter, softened
3/4 cup sugar
1 large egg
1 tsp almond extract
1 cup flour
1/2 tsp baking powder
Glaze:
6 oz dark chocolate baking chips
2 tsp milk
4 oz sliced almonds (about 1 cup)
Preheat oven to 350. In a medium bowl, blend butter, extract, egg and sugar mixture forms a grainy paste. Beat until light and fluffy.
In a separate bowl combine the flour and Baking Powder; add to the creamed mixture and blend just until combined. Do not over mix. Form dough into 1-inch balls and roll in sliced almonds. Place balls on ungreased cookie sheets, 2 inches apart. Bake for 15 to 18 minutes or until cookies are slightly brown along edges.
Immediately transfer cookies to a cooling rack. When cookies are completely cool, drizzle with warm chocolate glaze.
Chocolate Glaze: Place chocolate baking chips and milk in microwave safe bowl. Microwave at 30 second intervals until chips begin to melt. Stir well and microwave again if glaze is not sufficiently smooth. Place in a decorator’s bag, and using a medium round tip squeeze over cooled cookies on cooling rack. Makes 1 1/2 dozen.
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ALMOND CRUNCH COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
1/2 cup butter, softened
3/4 cup sugar
1 large egg
1 tsp almond extract
1 cup flour
1/2 tsp baking powder
Glaze:
6 oz dark chocolate baking chips
2 tsp milk
4 oz sliced almonds (about 1 cup)
Preheat oven to 350. In a medium bowl, blend butter, extract, egg and sugar mixture forms a grainy paste. Beat until light and fluffy.
In a separate bowl combine the flour and Baking Powder; add to the creamed mixture and blend just until combined. Do not over mix. Form dough into 1-inch balls and roll in sliced almonds. Place balls on ungreased cookie sheets, 2 inches apart. Bake for 15 to 18 minutes or until cookies are slightly brown along edges.
Immediately transfer cookies to a cooling rack. When cookies are completely cool, drizzle with warm chocolate glaze.
Chocolate Glaze: Place chocolate baking chips and milk in microwave safe bowl. Microwave at 30 second intervals until chips begin to melt. Stir well and microwave again if glaze is not sufficiently smooth. Place in a decorator’s bag, and using a medium round tip squeeze over cooled cookies on cooling rack. Makes 1 1/2 dozen.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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