| TOASTED ALMOND BROWNIE COOKIES |
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Makes about 3 Dozen Cookies1 cup blanched whole almonds 1-1/2 cups firmly packed light brown sugar 2/3 cup CRISCO all-vegetable shortening or 2/3 CRISCO Stick 1 tablespoon water 2 eggs 1-1/2 cups all-purpose flour 1/3 cup unsweetened cocoa powder 1/2 teaspoon salt 1/4 teaspoon baking soda 2 cups (12 ounces) semi-sweet chocolate chips Heat oven to 350ºF. Spread almonds on baking sheet; bake at 350ºF for 7 to 10 minutes or until golden brown, stirring several times. Cool. Chop coarsely; reserve. INCREASE OVEN TEMPERATURE TO 375ºF. Place sheets of foil on countertop for cooling cookies. Place brown sugar, shortening, water and almond extract in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs; beat well. Combine flour, cocoa, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chips and reserved almonds. Drop dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheet. Bake one baking sheet at a time at 375ºF for 7 to 9 minutes or until cookies are set. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. |
