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Blue Ribbon Almond Roca Cookies Recipe

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This recipe for Blue Ribbon Almond Roca Cookies is from The Cooper Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ½ cups all purpose flour
½ tsp baking soda
¼ tsp salt
1 Cup dark brown sugar
½ cup sugar
1 cup butter, room temperature
2 teaspoons pure vanilla extract
1 package toffee bits
1 cup coarsely ground almonds
4 ounces milk chocolate
½ Tbsp vegetable oil
Directions:
Directions:
Preheat oven to 300 degrees F

In a medium mixing bowl, whisk together flour, baking soda, and salt. In the bowl of an electric mixer, blend sugars together on medium speed. Add butter to form a grainy paste. Add eggs and vanilla and mix at medium speed until light and fluffy; at slow speed, slowly add the flour mixture and then the toffee bits. Mix until just blended; do not over-mix.

Place ground nuts in a small bowl. Using hands, roll balls of dough into 1 to 1 ½ inch balls, then roll in the ground nuts. Place on cookie sheets several inches apart. Bake approximately 22 minutes and then transfer cookies to a cooling rack.

Melt the chocolate with the vegetable oil in a double boiler or in a bowl set over a pan of simmering water. Drizzle melted chocolate over cooled cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.

 

 

 

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