A sweet and crunchy treat, perfect for your breakfast or dessert!
- 3 eggs
- 2 teaspoons baking powder
- 3/4 cup sugar
- 3 cups all purpose flour
- 1/2 cup margarine or butter softened
- 2 teaspoons almond extract
- 1/2 cup chopped candied cherries
- 1/2 cup cup mini chocolate chips
- 3 tablespoons chocolate chips melted, if desired
- 3 tablespoons white vanilla chips melted, if desired
- Carbohydrate 472.086251340553 g
- Cholesterol 41.7720000228853 mg
- Fat 197.544160871561 g
- Fiber 12.2501076333925 g
- Protein 52.8627011100112 g
- Saturated Fat 40.2144801815152 g
- Serving Size 1 1 recipe (1277g)
- Sodium 14717.4994867218 mg
- Sugar 459.836143707161 g
- Trans Fat 28.1000496686392 g
- Calories 3791 calories
Step-by-step
- Heat oven to 350. Lightly grease cookie sheet.
- In large bowl, combine sugar and margarine; beat until well blended.
- Add almond extract and eggs; blend well.
- Add flour and baking powder; mix well.
- Stir in cherries and mini chocolate chips.
- Shape dough into two 10 inch rolls.
- Place rolls 5 inches apart on greased cookie sheet; flatten each to 3 inch width.
- Bake at 350 for 20-25 mins or until set and light golden brown.
- Remove from cookie sheet; place on wire racks. Cool 10 mins.
- With serrated knife, cut rolls diagonally into ? inch thick slices.
- Arrange slices, cut side down, on ungreased cookie sheets.
- Bake at 350 for 8-10 mins or until bottoms begin to brown.
- Turn cookies over; bake an additional 5 mins or until browned and crisp.
- Remove from cookie sheets; cool 15 mins or until completely cooled.
- Drizzle cookies with melted chocolate and vanilla chips. Store in tightly covered container.
Shaping the Initial Logs
Shaping requires precision before the first oven pass at 350 degrees Fahrenheit. Dough formed into wider logs retains interior moisture, yielding a soft center rather than the traditional brittle snap. Flattening each ten-inch log to a strict three-inch width guarantees even heat penetration during the initial twenty to twenty-five minute bake.
Slicing Without Crumb Shatter
Resting the baked logs on wire racks for precisely ten minutes tempers the structure before cutting. Using a serrated knife instead of a straight blade prevents the candied cherries and mini chocolate chips from tearing the delicate crumb during the diagonal slice.
Achieving Ultimate Crispness
The second bake transforms the dry interior into a shelf-stable biscuit. Arranging slices cut-side down for eight to ten minutes, followed by an additional five-minute flip, drives out residual moisture. Stored in tightly covered containers, these cookies retain their texture for weeks, or individual logs can be frozen unbaked for future slicing.
