Total Time
40mins
Prep 25 mins
Cook 15 mins

These cookies were in the Fall 2006 edition of Cooking for 2. They are super quick and crunchy on the outside with a cake-like center. They are credited to Jill Duncan of Schriever, LA. The recipe calls for sugar; however, half sugar and half Splenda works very well

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. In a small mixing bowl, cream together the butter and sugar.
  3. Beat in the milk and vanilla.
  4. In another bowl, combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture, mixing well.
  5. Stir in the almonds; cover and refrigerate for 10 to 15 minutes.
  6. Form the dough into 12 to 16 balls.
  7. Place on cookie sheet that has been lined with parchment paper and bake in preheated oven for 13 to 18 minutes or until set and tops are cracked.
  8. Cool for a couple of minutes before removing to a wire rack.

Reviews

(3)
Most Helpful

Made these for the DS to take to his music recreation group where they were enjoyed. I did substitute finely chopped macadamias for the almonds but otherwise made as per recipe. I got 23 drops and baked at 160C fan forced oven for 10 minutes. Thank you PaulaG, made for Aussie?NZ Swap #39, April 2010.

I'mPat April 07, 2010

First time I made these, I doubled recipe. They came out great. Just needed a little more milk. I just made them again & put a little too much milk in. I used chopped pecans & put a half pecan in center when out of oven. I think these are very good. Thank you Paula. Do you have any others without eggs?

Bruce in Paradise, Ca. January 14, 2007

Very nice little cookies. Perfect for a small family because of the small yield. I actually got 18 out of the batter, though. The first time I made these I softened my butter in the microwave and it melted a tad. This did not work and my batter was lumpy and crumbly and unusable. So I suggest that you let your butter soften normally. And make sure you use all the milk because the amount is crucial. Nice little fudgy cookie Paula. A tad bit crumbly, but easy to enjoy.

ladypit December 16, 2006

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