Chocolate Almond Cookies
Oh, boy, Chocolate Almond Cookies are the BEST! I love the flavors of chocolate and almonds together. Especially when it includes a rich, fudgy, decadent chocolate icing! I started with one of my favorite recipes from my Mom, but decided to improvise by adding almond extract and almonds in the cookie dough and in the icing. Wow, did these ever turn out terrific.
I was busy as a bee in December baking cookies for our Christmas Cookie Extravaganza. The first couple of weeks I baked cookies for John’s work place and neighbors. The second week and a half I spent baking for our church friends, staff and elders. I made mostly easy, blondie-type bars but wanted to add a few different kinds of cookies as well so everything wouldn’t be the same. So I added some Pecan Treats, White Chocolate Macadamia Cookies, White Chocolate Peppermint Cookies and these jewels. Oh, yes, everyone raved over their cookie-filled Christmas trays this year.
I ended up baking with a lot of chocolate and peppermint this year. Most of the time I really aim for no more than two kinds of any particular flavor. But I was busy trying to get the last of the pictures retaken from recipes I made during my first food blogging year. All my photos were taken with an iPhone so they were generally pretty bad. Anyway, no one complained and I’m happy to say that I’ve finally given away all my Christmas cookies for 2016.
If you’re looking for a fantastic cookie for tailgating parties, holidays, potlucks or just general consumption (YES!!!), than I highly recommend Chocolate Almond Cookies. While I added sliced almonds to the cookies, you can dice the nuts up smaller like I did for the top of the cookie, if you prefer. Prepare yourself for a chocolate almond explosion to die for! …. I think it’s time to make another batch…. 🙂
Chocolate Almond Cookies are heavenly.
I love a cookie with a lot of icing, and these sure deliver!
Chocolate Almond Cookies are FILLED with chocolate fudge and almond flavor.
Here’s what I did.
I used these ingredients.
Place Crisco shortening in a mixing bowl. Add brown sugar, cocoa, egg, sour cream, salt, baking soda, baking powder, vanilla and almond extract.
Cream ingredients with an electric mixer until smooth.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add sliced or chopped almonds.
Stir ingredients with a wooden spoon until combined. If you want a flatter cookie (that’s a little easier to frost, then decrease the flour by 1/4 cup).
Spray cookie sheets with cooking spray. Scoop batter with a one-quarter cup ice cream scoop and place on prepared baking sheets. Bake cookies at 350 about 12-15 minutes. (My cookies took 20 minutes to bake completely).
I used these ingredients for the frosting.
Combine ingredients in a mixing bowl until of spreading consistency.
Spread on cooled cookies with a knife. Sprinkle with finely diced almonds, and pat down very gently into the icing.
I found it easier to place the cookies on cookie racks when I was finished.
These are great cookies for potlucks and tailgating parties.
I sprinkled some of the cookies with a lot of almonds, and others not so much. That way I could have a variety.
While I gave these cookies away for Christmas gift giving, you can make these any time of the year.
Here’s the recipe.
CHOCOLATE ALMOND COOKIES
(Recipe inspired from my Mom’s Chocolate Drop Cookies)
Every bite of Chocolate Almond Cookies will have you salivating!
I think it’s time for a bite!