Chocolate and almond cookies with an intriguing design.
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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.