Thursday, July 1, 2010

Chocolate Almond Cookies

Chocolate Almond Cookies
Description:
Yield: approx. 3 1/2 dozen
1 cup (2 sticks) butter or margarine, softened
1 cup sugar
1 egg
1/2 tsp. Sweet Vanilla Powder (#1534)
1/2 tsp. Old Fashioned Almond Powder (#1829)
2 cups all-purpose flour
1/2 cup Ghirardelli Unsweetened Dutch Process Baking Cocoa (#1185)
1/4 tsp. Clabber Girl Baking Powder (#2847)
1/4 tsp. Clabber Girl Baking Soda (#2848)
1/8 tsp. salt
1 cup Ghirardelli Real Semi-Sweet Chocolate Chips
Additional sugar
Slivered Almonds
Beat butter and 1 cup sugar in large bowl until fluffy. Add egg, almond and vanilla powders; beat well. Combine flour, cocoa, baking powder, baking soda and salt; gradually add to butter mixture, beating to form smooth dough. Stir in chocolate chips. If necessary, refrigerate dough about 1 hour or until firm enough to handle. Heat oven to 350. Shape dough into 1 1/8-inch balls; roll in sugar. Place about 2 inchjes apart on un-greased cookie sheet. Place three slivered almonds on top of each ball; press slightly. Bake 9 to 10 minutes or until set. Cool completely.



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