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The October 2004
Recipe of the Month
Chocolate Almond Ghost Cookies
These cookies are similar to Drommar, a Scandinavian almond cookie. But
instead of an almond pressed into the top, press three chocolate chips in to
make a ghostly festive face for Halloween!!!!!! We thank Mrs. Rita Johnston
of Berkeley, California, for these very tasty, fun and easy to make cookies.
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Ingredients
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- 8 ounces (two sticks) butter, melted and cooled (do not use unsalted butter)
- 3/4 cups sugar
- 2 teaspoons vanilla
- 1/2 teaspoon baking powder
- 2 cups flour
- 1/4 cup ground almonds (blanched is best)
- 1 cup dark chocolate chips
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Directions
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- Preheat oven to 250 degrees Fahrenheit.
The melted and cooled butter is very important. Melt gently and slowly on
the stovetop, then remove pan from heat and cool. When cool, pour into a
large bowl, add sugar and stir well, then beat well until fluffy. (This can
be messy...use a large enough bowl, and if the fluffy part doesn't happen,
wait a bit for it to cool more, then try again. It does indeed work
well!! --Ed.)
- Mix in vanilla, then the ground almonds, then the flour and baking powder.
Mix well with the electric beater, working dough carefully. Dough will be
stiff.
- Shape into smallish balls, (3/4 to 1 inch is fine --Ed.) and place on
ungreased cookie sheets. Gently press two chocolate chips in at the top
for eyes, and one at the bottom for a mouth. Or shape into a skull or alien
shape if you wish, for a more ghostly effect, and use only two chocolate
chips for eyes.
- You will need a slow oven to bake these cookies. Bake at 250 degrees
Fahrenheit until barely the palest brown, or not even brown at all, about 25
minutes.
- Cool and remove from cookie sheets. Eat soon, or store in cool
place as they are very buttery!!!
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Makes about three dozen cookie ghosts, depending on size.
Enjoy!
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