ALMOND ROCA COOKIES
A
crispy cookie loaded with toffee and almonds and topped with creamy milk
chocolate.
Course Dessert
Cuisine American
Keyword almond
roca cookies, toffee cookies
Prep Time 15 minutes
Cook Time 15 minutes
Total
Time 30 minutes
Calories 224 kcal
Author Dinner
at the Zoo
Ingredients
·
8 tablespoons of
unsalted butter softened
·
1/4 cup powdered
sugar
·
1 teaspoon vanilla
extract
·
1 cup all-purpose
flour plus more for rolling surface
·
1/4 teaspoon salt
·
1/2 cup sliced
almonds plus more for garnish
·
1/2 cup toffee
bits
·
1 cup milk
chocolate chips
Instructions
1.
Preheat
oven to 350ºF and line a rimmed baking sheet with a Reynolds Cookie Baking
Sheet.
2.
Using
an electric mixer on medium speed, cream together the butter, sugar and vanilla
until smooth. Stir in flour and salt just until a dough forms. You should be
able to squeeze the dough into a ball and have it hold it's shape; if it's
overly crumbly add 1-2 teaspoons of water to get the desired texture. Fold in
almonds and toffee bits.
3.
Place
the dough onto a Reynolds Cookie Baking Sheet and shape it into a disc. Wrap
the dough in the parchment and place it into the fridge for 1 hour or until
firm.
4.
Remove
the dough from the fridge and place it onto a floured surface. Roll out the
dough to 1/4 inch thickness and cut out your desired shapes with cookie cutters
that are 3-4 inches in diameter. Re-roll the scraps and continue cutting
cookies until all the dough has been used up.
5.
Place
the cookies 1 and 1/2 inches apart on the prepared baking pan. Bake for 12-14
minutes or until lightly browned. Repeat the baking process with the remaining
cookies.
6.
Remove
from oven and let the cookies sit for 5 minutes. Carefully transfer the cookies
to a cooling rack.
7.
Place
the chocolate chips in a bowl and microwave for 30 second intervals until
chocolate is melted. Stir well.
8.
Place
a heaping teaspoon of melted chocolate onto each cookie and spread to cover the
tops. Place sliced almonds on top for garnish.
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