Almond & Chocolate Drizzle Cookies
Makes 18-24 cookies, depending on size
I learned how to make these cookies years ago when I worked in catering. They are a go-to cookie recipe of mine because they are the perfect mix between a sugar cookie and a pate sucre pie crust. It’s a great recipe to switch up flavors. You can use just about any flavored extract or spices you like to come up with your own recipe!
- 1 cup softened butter
- 2/3 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 18-24 whole almonds
- 1/2 cup melted chocolate
- Preheat oven to 350 degrees.
- Combine butter and sugar in the bowl of a stand mixer fitted with paddle attachment on medium speed. Mix for 1-2 minutes, stopping and scraping down the sides of the bowl at least once while mixing to make sure all butter and sugar is incorporated. Once butter is light, fluffy, and pale yellow and sugar is incorporated and no longer sandy looking, stop and scrape down the sides of the bowl one more time.
- On medium-low speed, add eggs one at a time, mixing thoroughly in between. Once eggs are fully incorporated, add vanilla and almond extract and mix until just combined.
- Add flour in 3 equal parts, mixing slowly on low speed and stopping to scrape down the sides of the bowl in between each addition. Add a pinch of salt with the last addition of flour and mix until combined.
- Using a 2-3 ounce cookie scoop, scoop cookie dough on to a parchment lined baking sheet. If using your hands, pinch about 3 tablespoon cookie dough and roll into a ball. Place 12 cookies per sheet with space in between each cookie. Press one almond into the center of each cookie but do not press cookies down, they will flatten out as they bake.
- Bake cookies in preheated oven for 12-16 minutes. Once cookies are light golden brown around the edge they are ready! Remove cookies from oven and cool on a cooling rack. Using a spoon or piping bag, drizzle cookies with melted chocolate. Let cool completely and enjoy.
*You can make this dough ahead and store it in the refrigerator overnight so that your cookies are ready to scoop and bake the next day!*
By Brixton Taylor