Recipe by PaulaG
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
Top Review by I'mPat
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.
- 1⁄4 cup butter, softened
- 1⁄2 cup sugar
- 4 1⁄2 teaspoons nonfat milk
- 3⁄4 teaspoon vanilla
- 3⁄4 cup all-purpose flour
- 1⁄4 cup cocoa
- 1⁄2 teaspoon baking powder
- 1⁄8 teaspoon baking soda
- 1⁄8 teaspoon salt
- 2 teaspoons almonds, finely chopped
Directions See How It's Made
- Preheat oven to 350 degrees.
- In a small mixing bowl, cream together the butter and sugar.
- Beat in the milk and vanilla.
- In another bowl, combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture, mixing well.
- Stir in the almonds; cover and refrigerate for 10 to 15 minutes.
- Form the dough into 12 to 16 balls.
- 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.
- Cool for a couple of minutes before removing to a wire rack.