Chocolate Pine Cone Cookies
Yield
1 dozenPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cookie | |||
| ⅔ | cup |
vegetable shortening
|
*
|
| 1 ½ | cups |
brown sugar
firmly packed |
*
|
| 1 | tablespoon |
water
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| ⅓ | cup |
cocoa powder
|
|
| ¼ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 2 | cups |
chocolate chips (semi-sweet)
miniature |
*
|
| Decoration | |||
| ½ | cup |
chocolate chips (semi-sweet)
|
*
|
| 1 | cup |
almonds
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cookie | |||
| 158 | ml |
vegetable shortening
|
*
|
| 355 | ml |
brown sugar
firmly packed |
*
|
| 15 | ml |
water
|
|
| 5 | ml |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 355 | ml |
all-purpose flour
|
|
| 79 | ml |
cocoa powder
|
|
| 1.3 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 473 | ml |
chocolate chips (semi-sweet)
miniature |
*
|
| Decoration | |||
| 118 | ml |
chocolate chips (semi-sweet)
|
*
|
| 237 | ml |
almonds
sliced |
|
Directions
Preheat oven to 375℉ (190℃) (190C).
Place sheets of foil on countertop for cooling cookies.
For cookies, combine brown sugar, shortening, water and vanilla in a large bowl.
Beat at medium speed of electric mixer until well blended.
Beat eggs into creamed mixture.
Combine flour, cocoa, baking soda and salt.
Mix into creamed mixture at low speed just until blended.
Stir in mini chocolate chips.
Drop by rounded measuring tablespoonfuls (15 mL) of dough 2 inches apart onto ungreased baking sheet.
Form into a slightly oval shape with a point at one end.
Bake one baking sheet at a time at 375℉ (190℃) (190C) for 7 to 9 minutes or until cookies are set.
Do not over bake.
Cool 2 minutes on baking sheet.
Remove cookies to foil to cool completely.
For decoration, melt chocolate chips in a microwave-safe bowl for 1 minute at 100% (high) power.
Stir.
Repeat if necessary.
Preheat oven to 375℉ (190℃) (190C).
Spread sliced almonds in single layer on ungreased baking sheet.
Bake at 375℉ (190℃) (190C) for 5 minutes, or until golden brown.
Spread thick layer of melted chocolate on top of one cookie.
Arrange toasted almonds in overlapping pattern beginning at the large end on top of chocolate to look like a pine cone.
Return to foil to set completely.
Repeat with remaining cookies.
