By Carol Traulsen
I decided to try something a little different with the dark chocolate Almond Roca we had leftover from the holidays. Yes, it’s not often we have any kind of candy leftovers, but we bought several kinds to give as gifts and of course had one leftover for ourselves. I thought it might safer to chop up some of the roca and use in a cookie recipe than to have so much of it in the house. It’s far too tempting. I found a recipe for brown sugar cookies and made a couple of adaptations to it. The results are below.
You will need:
2 cups of flour
1 tsp baking soda
½ tsp cornstarch
½ tsp cinnamon
¼ tsp salt
¾ cup of melted margarine (this was one of my adjustments) trust me, these are delicious and using margarine instead of butter will be fine.
1 ¼ cups brown sugar
1 egg room temperature
2 tsp vanilla
dark chocolate Almond Roca candy roughly chopped (I used 7 pieces ) to taste
Directions:
Combine the flour, baking soda, cornstarch, cinnamon and salt in a bowl and set aside. In another medium sized bowl combine the melted margarine and brown sugar until the mixture is smooth and free of lumps. Whisk in the egg. Once it’s incorporated add the vanilla. Pour the wet mixture into the dry flour mixture. A spoon or spatula is fine for stirring the batter. You don’t want it to get overworked so combine them carefully. The dough will be very soft. Place it in the refrigerator for two hours, so it will set a little it will be easier to work with. When the dough is ready, roll it into small balls and place it on a foil covered or non-stick cookie sheet (don’t butter the cookie sheet this will cause the cookies to spread.)
Bake in a 325 degree oven for about 6-8 minutes. When time is up take them out and using a spatula or or fork flatten the cookies and put them back in the oven for 1-2 minutes When you take the cookies out this time (while they are still warms so candy will stick) sprinkle the candy on top. If you’re feeling brave you can pop them back into the oven but only for about 30 seconds-1 minute any more and it will melt the candy. Once the baking sheet got warm I skipped this last step. I wanted the candy to be in chunks on top of the cookie not a melted mess. Enjoy!
