Cocoa Almond Cut-Out Cookies
Yield
6 dozenPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter
or margarine |
|
| 14 | ounces |
milk, sweetened condensed
|
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
almond extract
|
*
|
| 2 ¾ | cups |
all-purpose flour
|
|
| ⅔ | cup |
cocoa powder
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | cup |
almonds
finely chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter
or margarine |
|
| 404.6 | ml/g |
milk, sweetened condensed
|
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
almond extract
|
*
|
| 651 | ml |
all-purpose flour
|
|
| 158 | ml |
cocoa powder
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 118 | ml |
almonds
finely chopped |
*
|
Directions
In large mixer bowl, beat butter, sweetened condensed milk, eggs, vanilla and almond extract until well blended.
Combine flour, cocoa, baking powder and baking soda; gradually add to butter mixture, beating until well blended.
Stir in almonds. Divide dough into 4 equal parts.
Wrap each in plastic wrap; flatten into disk.
Chill until firm enough to roll, about 2 hours.
Heat oven to 350℉ (180℃). Remove one part of dough at a time from refrigerator.
Roll to about ⅛ inch thickness on floured surface.
Cut into desired shapes.
Place on lightly greased cookie sheet. Bake 6 to 8 minutes or until set.
Remove from cookie sheet to wire rack. Cool completely.
Drizzle chocolate glaze over top, if desired.
