Rich, chocolaty but very delicate, these cookies are anything but traditional.
- Portion size 36 servings
- Credits : Canadian Living Magazine: December 2009
Ingredients
Method
In bowl and using wooden spoon, cream together butter, melted chocolate, sugar and salt until light; stir in cornstarch and vanilla until smooth. Stir in flour just until combined. Fold in almonds.Dip tablespoon measure into more granulated sugar to coat; scoop dough by rounded 1 tbsp (15 mL) and drop, 1/2 inch (1 cm) apart, onto parchment paper–lined baking sheet. Repeat with remaining dough. Refrigerate until chilled, about 1 hour, or for up to 24 hours.
Bake in 275°F (140°C) oven until firm and bottoms are slightly darker, 40 to 45 minutes. Let cool on pan on racks for 30 minutes. Roll each in more sugar to lightly coat. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)
Nutritional facts Per cookie: about
- Sodium 36 mg
- Protein 2 g
- Calories 146.0
- Total fat 9 g
- Potassium 8 mg
- Cholesterol 10 mg
- Saturated fat 4 g
- Total carbohydrate 16 g
%RDI
- Iron 8.0
- Folate 13.0
- Calcium 9.0
- Vitamin A 3.0
- Vitamin C 5.0
