CHOCOLATE DROP COOKIES
For those of you who have been hitting the pumpkin patch I thought you could
use a homemade pie spice recipe which is in the Corner today. That's big for
baking time. And if you just "don't do pumpkin" but love baking, today's recipe
takes a few minutes longer than those refrigerated ready-to-bake tubes but is a
great home-made treat when you're in a rush and are plum out of Pillsbury. Just
drop these CHOCOLATE DROP COOKIES onto the baking sheet and voila. You've
probably had lots of the drop sugar cookies but have you ever had something
like this?
INGREDIENTS:
1 cup (2 sticks) butter, softened
1 1/2 cups sugar
2 eggs
2 tsp vanilla extract
2 cups flour
2/3 cup cocoa powder
3/4 tsp baking soda
1/4 tsp salt
1/2 cup toasted, slivered almonds
1 3/4 cups Milk Chocolate Chunks
DIRECTIONS:
Heat oven to 350 degrees.
In a large mixer bowl, beat butter, sugar, eggs, and vanilla until light and
fluffy.
Stir together flour, cocoa, baking, soda, and salt; add
to creamed mixture.
Stir in almonds and milk chocolate chunks.
Drop by tablespoons onto ungreased cookie sheets.
Bake 8 to 10 minutes or just until set.
Cool slightly; remove from cookie sheet onto wire rack.
Cool completely.
To toast almonds: Preheat oven to 350 degrees.
On shallow baking pan, place slivered almonds on pan and toast until lightly
browned, about 8 to 10 minutes.
Bonus TIP
MAKE YOUR OWN PUMPKIN PIE SPICE:
Here is a simple do-it-yourself recipe. Many people keep
these individual spices already on hand. Not only can you
use this for making pumpkin pie but try adding this to the
next box cake mix you make, sprinkle over your breakfast
oatmeal, add to muffins, cookies, stir into softened vanilla
ice cream or even frozen yogurt.
1/4 cup Ground cinnamon
1 tb Ground ginger
2 ts Ground nutmeg
1 ts Ground allspice
1 ts Ground clovef
just blend all ingredients.
Steve Boodram
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