| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Blanched slivered almonds |
| 1 1/2 |
c |
Packed light brown sugar |
| 2 |
c |
Shortening |
| 1 |
tb |
Water |
| 1 |
ts |
Almond extract |
| 2 |
|
Eggs |
| 1 1/2 |
c |
Flour |
| 1/3 |
c |
Cocoa powder |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Baking soda |
| 2 |
c |
Semisweet chocolate chips |
INSTRUCTIONS
Toast blanched almonds under broiler until lightly browned. Turn over to
375.
Place brown sugar, shortening, water, and almond extract in large bowl.
Beat at medium speed until well blended. Add eggs and beat well. Set aside
Combine flour, cocoa, salt, and baking soda. Add to shortening mixture;
beat at low speed until combined. Stir in chocolate chips and almonds.
Drop by the tablespoon 2" apart onto and ungreased cookie sheet. Bake 1
sheet at a time at 375 for 7-9 minutes or until cookies are set. DO NOT
OVERBAKE. Cool 2 minutes on cookie sheet before removing them to a cooling
rack.
Posted to JEWISH-FOOD digest by Judith Sobel <jcs@mindspring.com> on Aug
06, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“When God ordains, He sustains.”