Blue Ribbon Almond Roca Cookies Recipes

ALMOND ROCA COOKIES RECIPE - (4.3/5)

Steps:

• Preheat oven to 300°F. In a medium mixing bowl, whisk flour, baking soda, and salt. Set aside. 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 beat at medium speed until light and fluffy. At low speed, slowly add the flour mixture and the toffee bits. Mix just until blended. No over mixing. Place ground nuts in a small bowl. Using hands roll balls of dough into 1 to 1 1/2 inch balls, then roll in the ground nuts. Place in oven for about 22 minutes. Transfer cookies to a cooling rack. Melt the chocolate along with the vegetable oil. Drizzle this over the cooled cookies. Place in fridge until chocolate is firmly shed.

ALMOND ROCA COOKIES

Steps:

• Preheat oven to 300°F.
• In a medium size mixing bowl, whisk together flour, baking soda and salt; set aside.
• In bowl of an electric mixer, blend both sugars together at medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until it's light and fluffy. At low speed, slowly add flour mixture and then toffee bits. Mix until it's just blended; don't over-mix.
• Place the ground almonds in a small bowl. Using your hands, roll balls of dough into 1 to 1 1/2-inch balls, then roll in the ground almonds. Place on cookie sheets several inches apart. Bake about 22 minutes and 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 the cooled cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.

BLUE RIBBON SUGAR COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, cream of tartar, baking soda and salt; set aside.
• In a large bowl, cream together the butter, oil, confectioners' sugar and white sugar until well blended. Stir in the eggs, vanilla and lemon extracts. Gradually mix in the dry ingredients until well blended. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet. Flatten cookies to 1/8 inch thickness using the bottom of a glass dipped in sugar. Colored sugar may be used if you do not plan to frost cookies later.
• Bake for 9 to 12 minutes in the preheated oven, or until the edges are golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.