bake: chocolate almond cookies
Happy Wednesday friends! Todays amazing fall recipe comes from my sister Melanie. She is by far one of the best bakers I know and the love and care she puts into all of her creations is really what makes them most special. I'm happy to have her "here" sharing one of her favorites...
Fall is here. It crept in slowly here in our corner of the Lou. The trees are turning and soon I'll be able to drive on leaf filled streets and watch the colors fly out my back window. The smell of wood smoke and fire pits are a weekend treat and apple cider and pumpkin bread will become our menu staples. There is nothing quite like Fall. It is my favorite season. It means a kitchen full of children excited to see what new treat is being made for lunchboxes the next day. It means crisp Saturday mornings outside watching children playing soccer. And it means cookies. These cookies. The ones you're going to love me for. They are going to change your life. Promise.
My Chocolate Almond Cookies
AKA "Sweet Jesus Help Me"
In a large bowl cream 1 cup of EACH: Butter, white sugar, and brown sugar. Please don't use fake butter. This isn't a margarine recipe. It's the real thing. If you have an aversion to real butter; we can't ever be friends. Really, no amigas.
Oh almond extract. How I love thee. I use it in my buttercream, added to cherries, peaches, or other fruit for cobblers/pies, a little in hot chocolate can be a substitute when you want an amaretto kick without the alcohol, or in pound cakes or cakes. It's an obsession I tell you.
Now if you have a stand mixer, just let it beat and walk away. You want it fluffy. If you have a hand mixer, my deepest apologies. Beat for about two minutes. You want it to look like this:
Now for the Sweet Jesus part:
In a bowl melt a couple squares of chocolate. You can use Ghiradelli, Godiva, Nestle, or heck even a Hershey's bar. You can go milk, semi, or dark. If you buy the candy bars, buy an extra. My children prefer milk. They seem to disappear in our pantry when they are intended for baking.
Drizzle the melted chocolate onto the cookies. We like to tweak ours every now and then and add some raspberry or blackberry preserves on top of the cookies as well. We can't help going over board on variations. It's our family motto: Go Big or Go Home.
See below the jump for the full recipe:
1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
2 tsp almond extract
4 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
white sugar
chocolate
In mixing bowl cream butter and sugars. Beat in eggs and almond flavor. Beat until fluffy. In smaller bowl combine flour, baking soda, and salt. Add to creamed mixture. Mix until dough forms. Roll into 2 inch balls and roll into white sugar. Bake at 350 degrees for 10 minutes or until lightly browned. Cool on wire racks. Drizzle with chocolate.
Thanks Melanie!!!!
{Images: Melanie Wiginton}
Labels: Column - Bake, friends and company, kitchen |
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8 comments:
OH YUMMY!
OMG, these look so "need to make these right now" good!
YUM. I am So making these!
Oh my! Yummy is not enough! Those look so amazing, I need one today! Thanks Melanie, you've made my day!
Michelle, you are killing me with this series. Seriously, I hate talking about weight. I know it's tacky but I've gained 10 pounds this year and this is not helping! Now I need to go bake these cookies.
Yummy!! I want to try these pronto!
Love the "Sweet Jesus" part!! I need to make these soon! Yummy!
Hello there yumminess!!! Goodness, do I just LOVE anything flavored with almond! - and then topped with "Sweet Jesus" chocolate....wowsers! Thank goodness for such wonderful recipes from sisters!!!! :-)
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