Cocoa Almond Cut-Out Cookies
Submitted by pserob
Chocolate almond cut-out cookies made with sweetened condensed milk for a soft, fudgy texture. Studded with finely chopped almonds, rolled thin, and optionally drizzled with chocolate glaze. Makes 6 dozen.
YIELD
6 dozenPREP
10 minCOOK
20 minREADY
30 minSweetened condensed milk is the secret weapon in these cocoa cut-out cookies. It keeps them soft and fudgy while giving the dough enough structure to roll thin and cut into any shape you like.
Finely chopped almonds are folded right into the batter, adding a nutty crunch that plays off the deep cocoa flavor. Roll them to an eighth of an inch, cut your shapes, and bake just until set.
Finish with a drizzle of chocolate glaze if you’re feeling fancy, or eat them plain. Either way, this recipe yields a massive 6 dozen cookies, so they’re built for holiday baking, cookie swaps, or stashing in the freezer.
Pro Tips
- Chill the dough at least 2 hours so it rolls without sticking; work with one disk at a time and keep the rest cold
- Bake just 6 to 8 minutes until barely set; they firm up as they cool and overbaking dries them out
- These freeze beautifully unglazed, so bake ahead and glaze the day you serve
Ingredients
Directions
In large mixer bowl, beat butter, sweetened condensed milk, eggs, vanilla and almond extract until well blended.
Combine flour, cocoa, baking powder and baking soda; gradually add to butter mixture, beating until well blended.
Stir in almonds. Divide dough into 4 equal parts.
Wrap each in plastic wrap; flatten into disk.
Chill until firm enough to roll, about 2 hours.
Heat oven to 350℉ (180℃). Remove one part of dough at a time from refrigerator.
Roll to about ⅛ inch thickness on floured surface.
Cut into desired shapes.
Place on lightly greased cookie sheet. Bake 6 to 8 minutes or until set.
Remove from cookie sheet to wire rack. Cool completely.
Drizzle chocolate glaze over top, if desired.
Comments
