| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
English |
August 1995 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Unsalted butter; room temperature (1 |
|
|
; stick) |
| 1 |
c |
Plus 2 tablespoons sugar |
| 1 |
lg |
Egg |
| 1 |
tb |
Dark rum |
| 1 |
ts |
Vanilla extract |
| 1 |
c |
All purpose flour |
| 1/2 |
c |
Unsweetened cocoa |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1 1/2 |
c |
Crushed chocolate-covered English toffee; (such as Heath bar; |
|
|
; about 7 ounces) |
| 1/2 |
c |
Chopped almonds |
INSTRUCTIONS
Preheat oven to 350F. Beat butter and sugar in large bowl until
fluffy. Add egg, rum and vanilla and beat until well blended. Sift
flour, cocoa, baking soda and salt into small bowl. Stir dry
ingredients into butter mixture. Mix in toffee and chopped almonds.
Drop batter by heaping tablespoonfuls onto heavy large ungreased
baking sheet, spacing 2 inches apart. Bake until cookies puff
slightly and crack on top but are still soft to touch, about 11
minutes. Let cookies cool on sheet 1 minute. Transfer cookies to rack
and cool completely (cookies will become crisp). Repeat shaping and
baking with remaining batter. (Can be prepared 2 days ahead. Store in
airtight container at room temperature.)
Makes about 3 dozen.
Bon Appetit August 1995
Converted by MC_Buster.
Per serving: 1514 Calories (kcal); 138g Total Fat; (81% calories from
fat); 31g Protein; 38g Carbohydrate; 435mg Cholesterol; 1259mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 25 1/2 Fat; 1 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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