Monday, December 15, 2014

Lauren’s Amaretto Chuck Cookies Great Food Blogger Cookie Swap


This season I signed up for the 4th Annual Great Food Cookie Blogger.  The GREAT FOOD BLOGGER COOKIE SWAP brings together food bloggers from around the world in celebration of all things scrumptious. The premise is this: sign up. Receive the addresses of three other food bloggers. Send each of them one dozen delicious homemade cookies. Receive three different boxes of scrumptious cookies from other bloggers. Post your cookie recipe on your blog. See everyone else’s cookie recipes. Get lots of great ideas for next year’s cookie swap. Rinse and repeat. If your interested in signing up for the next one here is the info Food Blogger Cookie Swap.

Yes I did receive 3 packages of cookies; Lemon Ginger Shortbread from This Tasty Life, Cherry Chocolate Almond Cookies from Like Mother Like Daughter and Chocolate Dipped Sugar cookies from Layla of Brunch Time Baker cookies and they were all so yummy. I have to say the Cherry Chocolate Almond Cookies were my favorite, I have actually bought all the ingredients to make them today.  I  decided to make Lauren’s Amaretto Chuck Cookies which is a recipe I got from my Nana. These cookies are for yummy and always a hit. I hope the 3 bloggers that received them enjoyed them. 


Lauren’s Amaretto Chuck Cookies 

Preheat oven to 375

2 ½ Cups All Purpose Flour (do not sift)
1 tsp. Baking Soda
1tsp Baking Powder
½ tsp. Salt
1 Cup Butter Softened
1 Cup Packed Brown Sugar
½ cup Granulated Sugar
2 Large Eggs
1 Tbsp. Amaretto Liqueur
2 tsp. Almond Extract
2 Cups Semisweet Chocolate Chips
1 ½ Cup Sweetened Flaked Coconut
1 Cup Sliced Almonds

Preheat oven to 375.

Combine flour, baking soda, baking powder and salt, then set a side.

In a large bowl with mixer at medium speed, beat butter and sugar until creamy. Beat in the eggs, amaretto and extract. Reduce speed to low: beat in the flour mixture just until blended. Stir in chocolate chips, coconut and almonds.


Drop dough by heaping measuring tablespoon, 2 inches apart, on greased cookie sheet. Bake cookies for 10 to 12 minutes or until golden around the edges. Transfer cookies to wire racks to cool.

Store cookies in a tightly covered container at room temperature up to 1 week or in freezer up to 3 months.


    


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