Chocolate Almond Freezer Cookies |
"Crisp and chocolaty, the dough for these cookies can be made weeks in advance."
Ingredients :
- four (1 ounce) squares milk chocolate, chopped
- 3/four cup finely chopped blanched almonds
- 1 cup white sugar
- 1 3/four cups unbleached all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/3 cup unsweetened cocoa powder
- half of cup unsalted butter
- 1 teaspoon vanilla extract
- 1 egg
- half cup apricot preserves
Instructions :
Prep : | Cook : 72M | Ready in : |
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- In a medium bowl, combine the almonds and the milk chocolate. Add half of the sugar, and blend nicely. Set apart.
- In a huge bowl, beat the butter till tender. Stir within the vanilla and ultimate sugar until nicely mixed.
- Mix in the egg and apricot preserves. Sift collectively the flour, baking soda, baking powder, salt and cocoa powder. Stir into the egg aggregate. Add the chocolate and nut mixture and stir till nicely combined. Mixture may be stiff.
- Spread lengths of plastic wrap about 12 inches lengthy on a counter. Spoon half of the dough down every length of the wrap, forming strips eight to nine inches lengthy. Bring the two lengthy sides of the wrap collectively on top of one of the strips of dough. Press collectively near the dough and easy into a strip about 9 inches long, three inches extensive and 1 inch high. Repeat with second strip. Freeze for at the least 1 half of hours, or as long as you would like.
- Preheat oven to 350 levels F (a hundred seventy five levels C). Line a cookie sheet with aluminum foil or baking parchment. Unwrap the frozen dough and reduce 1/4 inch thick slices. Place on cookie sheets 2 inches aside.
- Bake for approximately 11 mins. Let cool on twine racks.
Notes :
- Reynolds® Aluminum foil may be used to hold food wet, cook dinner it calmly, and make smooth-up simpler.
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