Rock Cookies
INGREDIENTS:
1 c Blanched almonds,* 2 tb Honey
1/2 c Mixed candied fruits &peels* 1/4 c To 1/2 c all-purpose flour
1/3 c Butter 3/4 c Semi-sweet chocolate pieces
1/3 c Milk 2 tb Shortening
1/4 c Sugar
1 c Blanched almonds,* 2 tb Honey
1/2 c Mixed candied fruits &peels* 1/4 c To 1/2 c all-purpose flour
1/3 c Butter 3/4 c Semi-sweet chocolate pieces
1/3 c Milk 2 tb Shortening
1/4 c Sugar
* finely chopped
These crisp, nutty cookies are said to be a gift from Florence, Italy. The thin layer of chocolate spread over the bottoms makes them taste positively decadent.
Preheat oven to 350?.
In a bowl combine almonds, fruits and peels; set aside. In a medium saucepan combine butter, milk, sugar and honey. Bring to a full rolling boil, stirring occasionally. Remove from heat. Stir in almond mixture; stir in 1/4 cup flour (adding more if mixture is too liquidy).
Drop by level tablespoonfuls, at least 3 inches apart, onto a greased and floured baking sheet. (Prepare only 6 cookies at a time on a baking sheet.) Using back of spoon, spread dough to 3-
inch circles. Bake at 350? for 8-10 minutes. Remove from oven and let stand 1 minute on baking sheet. Carefully remove with spatula to waxed paper. Cool completely.
In a small saucepan melt chocolate pieces and shortening over low heat. When cookies are cooled, evenly spread bottom of each cookie with about 1 teaspoon of the chocolate mixture. When chocolate is almost set, draw wavy lines through it with tines of a fork. Store cookies, covered, in refrigerator.
Yield: 28 cookies. Pat Thomas, retired food editor, Yakima WA
Randy Shearer
These crisp, nutty cookies are said to be a gift from Florence, Italy. The thin layer of chocolate spread over the bottoms makes them taste positively decadent.
Preheat oven to 350?.
In a bowl combine almonds, fruits and peels; set aside. In a medium saucepan combine butter, milk, sugar and honey. Bring to a full rolling boil, stirring occasionally. Remove from heat. Stir in almond mixture; stir in 1/4 cup flour (adding more if mixture is too liquidy).
Drop by level tablespoonfuls, at least 3 inches apart, onto a greased and floured baking sheet. (Prepare only 6 cookies at a time on a baking sheet.) Using back of spoon, spread dough to 3-
inch circles. Bake at 350? for 8-10 minutes. Remove from oven and let stand 1 minute on baking sheet. Carefully remove with spatula to waxed paper. Cool completely.
In a small saucepan melt chocolate pieces and shortening over low heat. When cookies are cooled, evenly spread bottom of each cookie with about 1 teaspoon of the chocolate mixture. When chocolate is almost set, draw wavy lines through it with tines of a fork. Store cookies, covered, in refrigerator.
Yield: 28 cookies. Pat Thomas, retired food editor, Yakima WA
Randy Shearer