*recipe from here
makes 24-36 cookies
{ingredients}:
.: 2.5 (10 oz) sticks butter, unsalted & softened
.: 2 cups granulated sugar
.: 3 large eggs
.: 1 tbsp almond extract
.: 8 oz whole or sliced almonds
.: 4.5 cups all purpose flour
.: 1/2 tsp salt
.: 2 tsp baking soda
.: 2 cups semi-sweet chocolate chips
.: 1.5 cups (8 oz) dried pitted cherries such as Montmorency
{directions}:
1. preheat oven to 350 F.
2. grind almonds in a food processor until fine (should yield approximately 2 cups of ground almonds). set almonds aside. sift together flour, salt, & baking soda in a medium bowl & set aside.
3. cream together butter & sugar in a large bowl with an electric mixer. add eggs & beat to combine. beat in almond extract. add flour mixture & ground almonds & stir to combine. stir in chocolate chips & dried cherries.
4. use an ice cream scoop to portion out dough (if you don't have the scoop, make balls containing 2 tbsp of dough) & place 2 inches apart on ungreased nonstick cookie sheet. use your fingers to flatten down dough to the height of a half an inch. bake for 12-13 minutes or until light golden brown around the edges.
5. cool on pan for 5 minutes, then remove to wire rack to cool completely.
bursting with dried tart cherries and semi-sweet chocolate chips, these almond cookies are definitely a crowd pleaser and also a favorite cookie among my friends and me.
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