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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 20 |
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These awesome almond and chocolate treats are always popular at our annual church cookie sale. The tray empties in no time! Ingredients:
1/2 cup butter, softened |
1/2 cup plus 1 tablespoon butter-flavored shortening, divided |
1 cup sugar |
1 egg |
1 teaspoon almond extract |
2-1/4 cups king arthur unbleached all-purpose flour |
1/2 cup baking cocoa |
1/2 teaspoon salt |
1 cup white chips or 6 ounces white candy coating, coarsely chopped |
1/2 cup chopped almonds |
Directions:
1. In a small bowl, cream butter, 1/2 cup shortening and sugar. Beat in egg and extract. Combine the flour, cocoa and salt; gradually add to creamed mixture.
2. Shape rounded tablespoonfuls of dough into 2-1/2-in. logs. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until set. Cool on wire racks.
3. In a small saucepan over low heat, melt white chips and remaining shortening. Dip one end of each cookie in melted chips; allow excess to drip off. Roll in almonds. Place on waxed paper to firm. Yield: about 3 dozen.
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