We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Monday, March 29, 2010

Cookie Recipe #86 - Chocolate-Dipped Almond Horns

The shape of this cookie is what makes it a horn: you don't need the musical instrument ability to enjoy them. The only music you will hear is mmmmmmmmmmmmm............

Ingredients: 1 1/2 cups powdered sugar, 1 cup butter, softened, 2 egg yolks, 1 1/2 teaspoon vanilla extract, 2 cups all-purpose flour, 1/2 cup ground almonds, 1 teaspoon cream of tartar, 1 teaspoon baking soda, 1 cup chocolate chips, melted, extra powdered sugar for sprinkling.

Preheat oven to 325 degrees. In large mixing bowl, combine powdered sugar and butter. Add egg yolks and vanilla and continue beating. Gradually add flour, almonds, cream of tartar, and baking soda, mixing until thoroughly combined. Shape into 1 inch balls. Roll balls into 2 inch ropes; shape into crescents. Place 2 inches apart on ungreased baking sheets. Flatten slightly with fingers.

Bake 8-10 minutes or until set; cookies do not brown. Allow to cool on baking sheet for 2 minutes before transferring to cooling racks.

Melt chocolate chips in microwave (if too thick, add 1 teaspoon shortening). Stir until chocolate is smooth. Dip one end of each completely cooled horn in chocolate and place on waxed-paper-lined tray. Sprinkle remaining half with sifted powdered sugar. Refrigerate until chocolate is set; then enjoy!

Makes about 3 dozen cookies.

"Treasury of Holiday Cookies" published by Publications International, LTD, Lincolnwood, IL, in 1994.

Cookies Rule!!!

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