Midday. That is the time I enjoy dessert. Everyday. Without fail. It is one of life's greatest pleasures. And we have a standing appointment. Pleasure and I. Here is a cookie recipe that I made last winter.
I had some leftover Dove Chocolate with Almonds so I decided to put them in a cookie. And I picked my Almond Shortbread recipe. Almond Shortbread and Almond Doves. It sounded good to me.
1 cup butter
3/4 cup sugar (plus 1/4 cup for rolling)
2 cups flour
1 tsp vanilla or almond extract (or both)
1/2 cup almond slivers (I use my coffee bean grinder to grind them into a powder)
1/2 tsp salt
18-20 chopped Dove Chocolates (I used some milk and dark)
Cream the butter and add the sugar, egg and vanilla/almond extracts. Mix well. In a separate bowl mix the almonds, flour and salt. Add to the butter mixture and combine. Then add the chocolates.
Roll the dough into 1 or 2 logs and generously roll in 1/4 cup (or more) of raw sugar. Wrap in waxed paper and refrigerate for a few hours. Preheat oven to 325. Slice the logs about 1/4 inch thick and bake for around 12 minutes.
Tomorrow the theme is Sacred.