For chocolate lovers—a fudgy chocolate cookie with a chocolate glaze.
| 2/3 |
|
cup all-purpose flour |
| 2 |
|
tablespoons unsweetened cocoa |
| 1/4 |
|
teaspoon baking powder |
| 1/3 |
|
cup sugar |
| 1/3 |
|
cup LAND O LAKES® Butter, softened |
| 1 |
|
tablespoon milk |
| 1/4 |
|
teaspoon almond extract |
| 2 |
|
tablespoons finely chopped almonds |
| 1/3 |
|
cup real semi-sweet chocolate chips |
| 1 |
|
teaspoon shortening |
| 1/8 |
|
teaspoon almond extract |
Heat oven to 350°F. Stir together flour, cocoa and baking powder in small bowl; set aside.
Combine sugar, butter, milk and 1/4 teaspoon almond extract in small bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour mixture. Beat until well mixed. Stir in almonds.
Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheet. Bake for 9 to 11 minutes or until set. Let stand 1 minute; remove from cookie sheet. Cool completely.
Melt chocolate chips, shortening and 1/8 teaspoon almond extract in 1-quart saucepan over low heat, stirring occasionally, until smooth (2 to 3 minutes). Dip tops of cookies in glaze. Let stand until glaze is firm (about 30 minutes).
