Musely
My order
  • $ 11% Cashback on all one-time purchases
    11% Cashback is available to all registered users and will be give in the form of Musely Coins.
    * Buy Together & Subscriptions orders are not eligible for Cashback
  • Free shipping over $25

    Free Shipping on All Orders Over $25.

    You may request a return within 30 days from the date the product is shipped.

    All returns may be tentative on brand approval.

ALMOND ROCA COOKIES

posted in Food & Drink > Recipes
11/26/2016
  • INGREDIENTS
    • 8 tablespoons of unsalted butter, softened
    • ¼ cup powdered sugar
    • 1 teaspoon vanilla extract
    • 1 cup all-purpose flour, plus more for rolling surface
    • ¼ teaspoon salt
    • ½ cup sliced almonds, plus more for garnish
    • ½ cup toffee bits
    • 1 cup milk chocolate chips

  • Preheat oven to 350ºF and line a rimmed baking sheet with a Reynolds Cookie Baking Sheet.
    Using an electric mixer on medium speed, cream together the butter, sugar and vanilla until smooth. Stir in flour and salt just until a dough forms. You should be able to squeeze the dough into a ball and have it hold it's shape; if it's overly crumbly add 1-2 teaspoons of water to get the desired texture. Fold in almonds and toffee bits.
    Place the dough onto a Reynolds Cookie Baking Sheet and shape it into a disc. Wrap the dough in the parchment and place it into the fridge for 1 hour or until firm.
    Remove the dough from the fridge and place it onto a floured surface. Roll out the dough to ¼ inch thickness and cut out your desired shapes with cookie cutters that are 3-4 inches in diameter. Re-roll the scraps and continue cutting cookies until all the dough has been used up

    1. Place the cookies 1 and ½ inches apart on the prepared baking pan. Bake for 12-14 minutes or until lightly browned. Repeat the baking process with the remaining cookies.
    2. Remove from oven and let the cookies sit for 5 minutes. Carefully transfer the cookies to a cooling rack.
    3. Place the chocolate chips in a bowl and microwave for 30 second intervals until chocolate is melted. Stir well.
    4. Place a heaping teaspoon of melted chocolate onto each cookie and spread to cover the tops. Place sliced almonds on top for garnish.
    NOTES
    This recipe can be easily doubled or tripled.
    The cookies can be stored at room temperature for up to 3 days in an airtight container.

Comments

0
See all comments

Related Tips

23K Followers