Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- 2/3 c. Crisco shortening
- 1 1/2 c. Firmly-packed brown sugar
- 1 Tbsp. Water
- 1 tsp Vanilla
- 2 x Large eggs
- 1 1/2 c. All-purpose flour
- 1/3 c. Cocoa
- 1/4 tsp Baking soda
- 1/2 tsp Salt
- 2 c. Semi-sweet miniature chocolate chips
- 1/2 c. Semi-sweet chocolate chips
- 1 c. Sliced almonds
Инструкции
- 1. Preheat oven to 375F (190C). Place sheets of foil on countertop for cooling cookies.
- 2. For cookies, combine brown sugar, shortening, water and vanilla in a large bowl. Beat at medium speed of electric mixer till well blended. Beat Large eggs into creamed mix.
- 3. Combine flour, cocoa, baking soda and salt. Mix into creamed mix at low speed just till blended. Stir in mini chocolate chips.
- 4. Drop by rounded measuring tablespoonfuls (15 mL) of dough 2 inches (5 cm) apart onto ungreased baking sheet.
- Form into a slightly oval shape with a point at one end.
- 5. Bake one baking sheet at a time at 375F (190C) for 7 to 9 min or possibly till cookies are set. Don't OVER BAKE.
- Cold 2 min on baking sheet. Remove cookies to foil to cold completely.
- 6. For decoration, heat chocolate chips in a microwave-safe bowl for 1 minute at 100% (HIGH) power. Stir. Repeat if necessary.
- 7. Preheat oven to 375F (190C). Spread sliced almonds in single layer on ungreased baking sheet. Bake at 375F
- (190C) for 5 min, or possibly till golden.
- 8. Spread thick layer of melted chocolate on top of one cookie. Arrange toasted almonds in overlapping pattern beginning at the large end on top of chocolate to look like a pine cone. Return to foil to set completely. Repeat with remaining cookies.
- Makes: About 1 to 1-1/2 dozen pine cones (depending on size)
