 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
This recipe begs for the cooks imagination. Excellent as a drop cookie, it is also a great base for thumbprints or a spritz...very versatile. Ingredients:
1/2 cup sugar |
3/4 cup butter, unsalted, softened |
1 egg yolk |
1 teaspoon almond extract |
1 1/2 cups flour, all-purpose |
1/4 cup cocoa, unsweetened |
Directions:
1. Heat oven to 375.
2. In a large bowl combine all ingredients EXCEPT flour and cocoa. Beat at medium speed until light and fluffy ( ~3 minutes).
3. Gradually add the flour/cocoa mix until well mixed.
4. Shape rounded teaspoons as desired (1 inch balls, 2-3 inch logs, balls flattened, balls with indentations, etc) or use cookie press.
5. Place 1 inch apart on the cookie sheet.
6. Bake for 7-9 minutes or until set.
7. Cool.
8. Decorate with melted chocolate drizzles, colored sugar, candied fruit, etc.
|
|