Chocolate Drop Almond Cookies Recipes

CHOCOLATE ALMOND DROPS

Steps:

• In a heavy saucepan over low heat, melt chocolate chips with milk, stirring occasionally. Remove from heat. Stir in granola and almonds. Refrigerate until firm enough to roll, about 1 hour., Shape mixture into 1-in. balls; roll in miniature chocolate chips. Refrigerate, covered, until firm, about 2 hours. Store in refrigerator.

CHOCOLATE DROP ALMOND COOKIES

Steps:

• 1. Preheat oven to 375 degrees. Lightly coat baking sheets with oil or cooking spray. (Or use non-stick baking sheets)
• 2. In a large mixing bowl, cream together butter, brown sugar and egg. Blend in apple sauce, vanilla and almond extract.
• 3. Add almonds and blend in (Just before placing on cookie sheets.
• 4. In a medium mixing bowl, sift together flour, cocoa, baking powder and baking soda.
• 5. Stir dry ingredients into butter mixture.
• 6. Drop by rounded teaspoonfuls onto cookie sheets. (about 15 to a sheet).
• 7. Bake 8-10 minutes, or until cookie "springs back" when lightly touched.
• 8. Transfer to cooling racks to cool completely.
• 9. Optional glaze: Combine 1/4 cup confectioners sugar and 1/4 tsp almond extract. Add water, a few drops at a time until desired consistency is reached. Drizzle over cookies.

KATHLEEN KING'S DOUBLE CHOCOLATE ALMOND COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars. Add the egg and vanilla and mix together. Add the flour mixture and continue mixing until just combined.
• Add the chocolates and almonds and mix until combined. Using two tablespoons or a small ice cream scoop, drop the dough two inches apart on sheet pans lined with parchment. Bake for 15 minutes.
• Cool the cookies on the cookie sheets. The cookies should be very soft when they are removed from the oven. They will firm up as they cool.

ALMOND CHOCOLATE COOKIES

Steps:

• In a mixing bowl, beat the butter, sugars, cocoa and extracts until creamy.
• Add eggs, one at a time, beating well after each addition.
• Combine the flour and baking soda; gradually add to sugar mixture.
• Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
• Bake at 375° for 7-9 minutes or until edges are firm.
• Remove to wire racks to cool.

ALMOND CHOCOLATE COOKIES

Steps:

• In a large bowl, cream the butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, cocoa and baking soda; gradually add to creamed mixture and mix well. , Drop by rounded teaspoonfuls 2 in. apart onto an ungreased baking sheets. Bake at 375° for 7-9 minutes or until edges are firm. Remove to wire racks to cool.

ALMOND CHOCOLATE COCONUT COOKIES II

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture until well blended. Finally, stir in the chocolate chips, coconut and almonds. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CHOCOLATE DROP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, milk and vanilla. Beat in chocolate until blended. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool on pans for 1 minute before removing to wire racks to cool completely., In a large bowl, beat the frosting ingredients until smooth. Frost cookies.

CHOCOLATE ALMOND COOKIES

Steps:

• 1. Preheat oven to 350° F. Lay parchment paper on 2 large baking sheets.
• 2. Break almond paste into small pieces and place in medium-size bowl or container of food processor. Add butter.
• 3. Beat with electric mixer or process until mixture is creamy and smooth.
• 4. Add sugars, eggs, and almond extract and beat or process until thoroughly blended.
• 5. Stir flour, baking soda, and salt until mixed. Add to almond mixture.
• 6. Stir until blended.
• 7. Stir in chocolate chips and toasted slivered almonds.
• 8. Drop by heaping teaspoonfuls onto prepared baking sheets about 1 1/2 inches apart.
• 9. Bake 10 to 15 minutes or until golden brown. Depends on your oven.
• 10. Remove from baking sheets and cool on wire racks.

ALMOND DROPS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in extract. Combine flour, baking soda, baking powder and salt; gradually add to creamed mixture. Stir in almonds. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.