Chocolate Almond Freezer Cookies The Best Recipes

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Chocolate Almond Freezer Cookies

"Crisp and chocolaty, the dough for those 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-reason flour
1/four teaspoon salt
half teaspoon baking powder
1 teaspoon baking soda
1/three cup unsweetened cocoa powder
1/2 cup unsalted butter
1 teaspoon vanilla extract
1 egg
half of cup apricot preserves

Instructions :

Prep :	Cook : 72M	Ready in :

In a medium bowl, combine the almonds and the milk chocolate. Add half of of the sugar, and mix well. Set aside.
In a huge bowl, beat the butter until smooth. Stir inside the vanilla and closing sugar till properly blended.
Mix inside the egg and apricot preserves. Sift together the flour, baking soda, baking powder, salt and cocoa powder. Stir into the egg combination. Add the chocolate and nut aggregate and stir till well combined. Mixture might be stiff.
Spread two lengths of plastic wrap approximately 12 inches lengthy on a counter. Spoon half of of the dough down every length of the wrap, forming strips 8 to nine inches lengthy. Bring the 2 lengthy aspects of the wrap together on pinnacle of one of the strips of dough. Press together near the dough and smooth right into a strip approximately 9 inches long, 3 inches extensive and 1 inch excessive. Repeat with 2nd strip. Freeze for at least 1 1/2 hours, or so long as you would like.
Preheat oven to 350 levels F (one hundred seventy five ranges 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 eleven minutes. Let cool on cord racks.

Notes :

Reynolds® Aluminum foil may be used to preserve food moist, cook dinner it calmly, and make smooth-up less difficult.

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