I first had this cookie when I worked in a bakery while in high school. My favorite cookie they made could be made as a flat cookie or a roll with filling in the middle…easy and fast. I will call them Chocolate Dipped Almond Cookies but you can make them either way.
- 6 tbsp. (90 mL) butter
- 1/3 cup (75 mL) brown sugar
- 3 tbsp. (45 mL) corn syrup
- 3/4 cup (175 mL) finely ground almonds
- 1/3 cup (75 mL) all purpose flour
- 1 tsp. (5 mL) vanilla
- 1/2 cup (125 mL) semisweet chocolate chips OR premade chocolate dipping sauce
- 1 tsp. (5 mL) solid vegetable shortening (not butter or margarine)
Oven needs to be preheated to 350 degrees and each cookie sheet should be lined with wax paper.
In a medium saucepan, combine butter, brown sugar and corn syrup. Bring to a full boil over medium heat, stirring constantly. Remove from heat and stir in almonds, flour and vanilla. Mix well.
Drop the batter into moderate spoonfulls on the cookie sheets and bake for 6-8 min (or until the edges turn light brown).
Remove from the oven and either let them cool in the flat circle shape or wait about 2 min and carefully mold the flat circle around a wooden spoon or something else round to make a roll shape. If they harden, put them in the oven for a second or two and try again.
If you are making your own chocolate dipping sauce, mix the chocolate chips and veggie shortening in a small bowl and alternate between microwave for 30 sec and stirring until it’s smooth. Or use the premade dip. Then drizzle or dip the cookies in the chocolate and let cool.