Almond-Chocolate Cookies

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Before.

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After.

Some time ago, I worked with a woman who would sometimes make these and bring them in for the team. I believe she got the recipe from Crisco by the name “Chocolate Filled Bon Bons”, but I haven’t been able to find it on their site to link to. I am not a fan of Crisco and generally only use it for this recipe, as they are so good I am willing to forgive it. It’s that yummy.

As usual, I alter the recipe a bit, but only a bit… the last bit of rolling it through sugar and almonds. This time around I decided to try out less flour to get it crispier, which worked and came out beautifully; however, the cookies are definitely more fragile. Normally they maintain their ball shape. While this makes for a softer cookie (or bon bon), it does allow the recipient to enjoy the cookie and Hershey Kiss all in one bite.

I made these as a thank you gift to Dave’s office for the beautiful baby gifts they gave us.

Ingredients:

3/4 cup shortening (I prefer to use plain, but you can also use butter flavored)
1/2 cup white sugar, plus about 1/3 cup more for rolling
1/4 cup packed brown sugar
1 egg
2 teaspoons vanilla extract
1/2 teaspoon almond extract (if you prefer, just use more vanilla)
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup sliced almonds
24 milk chocolate Hershey Kisses, unwrapped (note: the original recipe calls for 48, but I have never been able to squeeze nearly that many out of the amount of dough made from quantities above. Always 24)

Preheat oven to 350F. Using a mixer, cream shortening and sugars until fluffy. Add egg and extracts and beat well. Add flour, baking powder, salt, and mix well. On a plate, combine the extra 1/3 cup of white sugar with the sliced almonds and mix. I usually crumble up half of the almonds.

Form into 1 inch balls. Press a Hershey Kiss into the ball so that the Kiss is completely enrobed. Roll each ball through the sugar/almond mixture. Bake for 12-13 minutes on an ungreased cookie sheet. It is worth mentioning that when baking with Crisco, they often look undercooked when they are in fact done as it should not brown, so be careful not to over bake. Cool on a wire rack. They will need to cool for 5-10 minutes before firming up.

Makes approximately two dozen delicious cookies.

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White Chocolate Chip Cookies

Easy and seriously, seriously good.

 

 

White Chocolate Chip Cookies

straight off the Nestle bag

1 2/3 c. all purpose flour

3/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp salt (I probably used more like 1 tsp)

3/4 c. (1 1/2 sticks) butter, softened

3/4 c. packed brown sugar

1/3 c. granulated sugar

1 tsp. vanilla extract

1 large egg

2 c. Nestle premier white morsels

Preheat oven to 375*

Combine flour, baking powder, baking soda and salt in small bowl.  Beat butter, brown sugar, granulated sugar, vanilla and egg in mixing bowl until creamy.  Gradually beat in flour mixture.  Stir in morsels.  Drop by rounded tablespoon on to ungreased cookie sheet.  Bake for around 10 min or until tops just begin to look toasted.

 

 

Chocolate Chip Applesauce Muesli Cookies

I was craving something sweet but healthy.  This recipe seemed to do the trick.  Not mind-blowing, but they satisfied a craving.  Recipe can be found on a package of Bob’s Red Mill Old Country Style Muesli.

Ingredients:

1 egg

1/2 tsp vanilla

1/2 tsp salt

1/2 tsp baking soda

6 oz chocolate chips (I used mini chips and a bit less)

3/4 cup brown sugar

2/3 cup applesauce

3/4 cup whole wheat flour

1 cup Old Country Style Muesli

Directions:

Sift flour, baking soda, and salt together and set aside. Blend applesauce, sugar and vanilla together. Beat in egg. Add flour mixture and mix. Stir in Muesli and chocolate chips. Drop by tablespoons on lightly greased cookie sheet. Bake at 375°F for 10-12 minutes.
Makes 24 cookies.
Nutritional Info: 2 cookies.  Cal: 190.  Fat: 6g.  Protein: 3g.  Sugar: 23g.  Fiber: 3g.
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