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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 27 |
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This tender, flavorful cookie from our Test Kitchen is made even better by being dipped in chocolate. The contrasting drizzle is a fancy finishing touch. Ingredients:
1/2 cup butter, softened |
3/4 cup sugar |
1 egg |
1 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
1/3 cup baking cocoa |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup chopped almonds |
1/2 cup miniature semisweet chocolate chips |
12 ounces white candy coating disks, melted |
12 ounces dark chocolate candy coating disks, melted |
2 ounces milk chocolate candy coating disks, melted |
Directions:
1. In a large bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Stir in almonds and chocolate chips. Cover and refrigerate for 2 hours. Divide dough in half. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 3 hours or until firm.
2. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool.
3. Dip half of the cookies in white coating; allow excess to drip off. Place on waxed paper. Repeat with remaining cookies in dark chocolate coating.
4. Place milk chocolate coating in a resealable plastic bag; cut a small hole in one corner of the bag. Pipe designs on cookies. Let stand for 30 minutes or until set. Yield: 4-1/2 dozen.
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