Samantha's love for cooking and baking is homegrown. Her mother and grandmother taught her the basics. But she also gets creative inspiration from her sister, a chef at a French café. Samantha's overall philosophy on food is simple: it should taste good, and make people happy.
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Chocolate and almond cookies with an intriguing design.
Combine sugar and butter in bowl; beat at medium speed until creamy. Add egg and almond extract; continue beating until well mixed. Add flour, baking powder, baking soda and salt; beat at low speed until well mixed.
Spoon half of dough into another bowl; add cocoa and oil. Beat at medium speed until well mixed. Divide chocolate dough in half. On lightly floured surface, shape one-half of chocolate dough into 8-inch log; flatten to 5-inch width.
Divide white dough in half. Shape one-half of white dough, on lightly floured surface, into 8-inch log; flatten to 5-inch width.
Place flattened chocolate dough on top of flattened white dough, pressing firmly together. Roll and shape into 8-inch log. Repeat with remaining dough. Wrap each log in plastic food wrap. Refrigerate 3 hours until firm.
Heat oven to 400°F.
Cut logs into 1/4-inch slices with sharp knife. Place 2 inches apart onto ungreased cookie sheets. Bake 5-7 minutes or until set. Remove from cookie sheets immediately.
Dietary Fiber: g
We made these gluten free. This entailed substituting a gluten free flour blend for the regular flour in the recipe. These cookies turned out awesome. We were really pleased with the taste, texture, and ease. We will definitely be making these again, and experimenting with other flavorings (like using coconut extract instead of the almond extract).
My family loves this recipe. I agree that rolling isn't that easy, but in the end it really didn't matter, so I don't worry too much about getting it perfect anymore.
Just made these for the first time and I will certainly make them again. Rolling the dough wasn't as easy as others have said, I kept having some cracks in mine. It could be that it was my first time doing this, but the end result was perfect. Very tasty. Looking forward to sharing these with my family and friends.
Not only was this easy to make, the taste was fabulous. Made them for a cookie exchange and they were all eaten.
I intend to make this one of my signature recipes. Easy to make, wonderful appearance and great taste.
I love this recipe. As I have to work the month of December, I premake these and freeze the dough. I can have fresh cookies anytime. And the house smells as though I am always busy in the kitchen.
just like I remember, love these cookies!!
Good flavor. Great for "tea parties" or as an adjunct to ice cream. A little too delicate to satisfy the grandkids! Lengthened the baking time for crispy cookies instead of soft ones..
When I click on the print button where it takes me to the page so I can print it out, the picture of the cookies on that page is too big and covers up the first 3 ingredients. Can you fix this?
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3018
© 2014 Land O'Lakes, Inc.
Who doesn’t like Halloween? As you know, this is the time of year I let the boys decorate cookies with crazy eyes, spikes, legs and black icing. Yes, you read that right…black icing. The scarier and more crazy-looking things are, the more the boys are into it.
Bring the bold flavors of
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Who doesn’t like Halloween? As you know, this is the time of year I let the boys decorate cookies with crazy eyes, spikes, legs and black icing. Yes, you read that right…black icing. The scarier and more crazy-looking things are, the more the boys are into it. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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