Chocolate Almond Freezer Cookies You Have To Try

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Chocolate Almond Freezer Cookies

"Crisp and chocolaty, the dough for these cookies may be made weeks in advance."

Ingredients :

four (1 ounce) squares milk chocolate, chopped
three/4 cup finely chopped blanched almonds
1 cup white sugar
1 three/four cups unbleached all-reason flour
1/four teaspoon salt
half of teaspoon baking powder
1 teaspoon baking soda
1/three cup unsweetened cocoa powder
half of cup unsalted butter
1 teaspoon vanilla extract
1 egg
1/2 cup apricot preserves

Instructions :

Prep :	Cook : 72M	Ready in :

In a medium bowl, integrate the almonds and the milk chocolate. Add 1/2 of the sugar, and blend properly. Set apart.
In a big bowl, beat the butter till soft. Stir within the vanilla and ultimate sugar till well mixed.
Mix in the egg and apricot preserves. Sift collectively the flour, baking soda, baking powder, salt and cocoa powder. Stir into the egg mixture. Add the chocolate and nut mixture and stir until properly combined. Mixture may be stiff.
Spread two lengths of plastic wrap about 12 inches long on a counter. Spoon half of the dough down each length of the wrap, forming strips 8 to nine inches long. Bring the two long aspects of the wrap together on pinnacle of one of the strips of dough. Press collectively near the dough and easy right into a strip approximately 9 inches lengthy, 3 inches extensive and 1 inch excessive. Repeat with second strip. Freeze for as a minimum 1 1/2 hours, or as long as you want.
Preheat oven to 350 levels F (a hundred seventy five ranges C). Line a cookie sheet with aluminum foil or baking parchment. Unwrap the frozen dough and reduce 1/4 inch thick slices. Place on cookie sheets 2 inches apart.
Bake for about 11 minutes. Let cool on cord racks.

Notes :

Reynolds® Aluminum foil may be used to preserve food moist, cook it calmly, and make clean-up less difficult.

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