Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chocolate Almond Cookies
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- #87989
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 cup butter or margarine, softened
1 cup sugar
1 egg
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup semisweet chocolate chips
additional sugar
slivered blanched almonds
directions
In a large bowl, beat butter and sugar until fluffy. Add egg, almond and vanilla extracts, beat well.
Combine flour, cocoa, baking powder, baking soda, and salt; gradually add to butter mixture, beating to form smooth dough. Stir in chocolate chips. If necessary, refrigerate dough about 1 hour or until firm enough to handle.
Heat oven to 350 degrees F.
Shape dough into 1-1/8 inch balls; roll in sugar. Place about 2 inches apart on un-greased cookie sheet. Place three slivered almonds on top of each ball and press slightly.
Bake 9-10 minutes or until set. Cool slightly, remove from cookie sheet to wire rack.
added by
tompat
nutrition data
Nutritional data has not been calculated yet.
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