Cocoa Almond Cookies
Submitted by sanas
Tender cocoa cut-out cookies made with cream cheese and almond extract, drizzled with a homemade cocoa glaze and topped with almonds. Dough chills overnight for clean, easy cutting. Makes 4 dozen.
YIELD
4 dozenPREP
30 minCOOK
15 minREADY
7 hrsThese cocoa almond cookies are the kind you make when you want something a little more refined than your average batch. Cream cheese in the dough creates an incredibly tender crumb, while almond extract weaves a subtle, fragrant note through every bite.
The dough needs an overnight chill, which makes it firm enough to roll and cut into clean rounds. A quick bake and they come out soft, set, and ready for the finishing touch.
That finishing touch? A glossy cocoa glaze drizzled over the top and a scattering of chopped almonds pressed in while still wet. They look bakery-worthy and taste even better.
Kitchen Tips
- Chill the dough a full 6 hours or overnight; undercooled dough will stick and tear when rolling
- Work with one quarter of the dough at a time, keeping the rest refrigerated
- Use the cocoa glaze immediately after making it since it thickens fast as it cools
Ingredients
Directions
In large bowl, beat butter and cream cheese until well blended.
Add sugar; beat well.
Add egg, vanilla and almond extract; beat until blended.
Stir together flour, cocoa, baking powder and baking soda; gradually add to butter mixture, beating until well blended.
Divide dough into fourths; shape each part into ball.
Place one ball on wax paper; flatten into a round.
Repeat with remaining balls.
Wrap well; refrigerate about 6 hours or overnight.
Heat oven to 375℉ (190℃).
Working with one part at a time, on lightly floured flat surface, roll dough ¼ inch thick.
Cut with 2-inch diameter round cookie cutter.
Place cutouts on ungreased cookie sheet.
Bake 6 to 8 minutes or until set.
Remove from cookie sheet to wire rack; cool completely.
Cocoa Glaze: In small saucepan over low heat, melt butter.
Add cocoa and water, stirring until thickened.
Do not boil. Remove from heat.
Gradually add powdered sugar, vanilla extract and almond extract, if desired, beating with whisk or spoon until smooth.
Use immediately. About ½ cup glaze.
Drizzle over tops of cookies.
Immediately garnish with almonds.
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