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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 48 |
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Rolling this chocolaty dough in almonds creates a âporcupineâ look. They toast while the cookies bake, saving you a step! Ingredients:
1 cup butter, softened |
2/3 cup sugar |
1 egg |
2 ounces semisweet chocolate, melted |
2 teaspoons grated orange peel |
1 teaspoon vanilla extract |
1-1/2 cups king arthur unbleached all-purpose flour |
2 teaspoons ground cinnamon |
1 teaspoon ground cardamom |
1/4 teaspoon salt |
1-1/2 cups sliced almonds |
Directions:
1. In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, melted chocolate, orange peel and vanilla. Combine the flour, cinnamon, cardamom and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for several hours or overnight.
2. Shape into 1-in. balls; roll in almonds. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 375° for 8-10 minutes or until lightly set. Remove to wire racks. Yield: 4 dozen.
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