Chocolate and almond cookies with an intriguing design.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
1 cup sugar
3/4 cup Land O Lakes® Butter softened
1 large Land O Lakes® Egg
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsweetened cocoa
1 teaspoon vegetable oil
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.
Cookie dough logs can be made ahead. Wrap each in plastic food wrap. Refrigerate for up to 1 week or place into plastic freezer bag and freeze for up to 1 month.
Explore reviews fromour online community
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.