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“This recipe begs for the cooks imagination. Excellent as a drop cookie, it is also a great base for thumbprints or a spritz...very versatile.”
READY IN:
20mins
SERVES:
18
YIELD:
36 cookies
UNITS:
US

Ingredients Nutrition

  • 12 cup sugar
  • 34 cup butter, unsalted, softened
  • 1 egg yolk
  • 1 teaspoon almond extract
  • 1 12 cups flour, all-purpose
  • 14 cup cocoa, unsweetened

Directions

  1. Heat oven to 375.
  2. In a large bowl combine all ingredients EXCEPT flour and cocoa. Beat at medium speed until light and fluffy ( ~3 minutes).
  3. Gradually add the flour/cocoa mix until well mixed.
  4. Shape rounded teaspoons as desired (1 inch balls, 2-3 inch logs, balls flattened, balls with indentations, etc) or use cookie press.
  5. Place 1 inch apart on the cookie sheet.
  6. Bake for 7-9 minutes or until set.
  7. Cool.
  8. Decorate with melted chocolate drizzles, colored sugar, candied fruit, etc.

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