A chocolatey cookie with a fruity middle makes up today's recipe.
Ingredients: 3/4 cup (1 1/2 sticks)butter, softened, 1 can (14 ounces)sweetened condensed milk, 2 eggs, 2 teaspoons vanilla extract, 2 3/4 cups all-purpose flour, 2/3 cup cocoa, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 cup ground almonds, apricot or raspberry preserves or jam, powdered sugar for sprinkling.
Instructions: In large mixing bowl, combine butter, sweetened condensed milk, eggs and vanilla until well blended. Stir together flour, cocoa, baking powder and baking soda; gradually add to butter mixture, beating until well blended. Stir in almonds. Cover with plastic wrap and refrigerate at least one hour.
Preheat oven to 350 degrees. Working with one quarter of dough at a time (return remaining dough to refrigerate until using), roll dough to 1/8 inch thickness on lightly floured surface. Cut into equal number of 2 inch rounds. Place half the rounds onto baking sheet. Spread about 1/4 teaspoon of jam or preserves in center of each round. Using a 1 inch round or star-shaped cutter, cut out center portion of remaining half of rounds. Place cut-out rounds on filled rounds; press edges together lightly. Repeat with remaining dough.
Bake 6-7 minutes or until set. Remove from baking sheet to wire rack to cool completely. Sprinkle powdered sugar over top of each cookie, if desired.
Makes about 4 dozen sandwichs.
"Hershey's Chocolate Lover's Cookbook", Brimar Publishing Inc., Montreal, Canada, 1993.
Cookies Rule!!!
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