For Taste



Chocolate Almond Kris Kringles	Print this Recipe

(created by Nina Swan-Kohler)

2-1/2 cups granulated sugar
1 cup (2 sticks) butter or margarine, softened
4 eggs
1/4 cup Burleson's Clover Honey
1 teaspoon almond extract
3-1/2 cups all-purpose flour
1 cup quick oats
3/4 cup cocoa
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 cups Sunshine Country Slivered Almonds, toasted* and coarsely chopped
Powdered or granulated sugar

In large mixer bowl, beat sugar, butter, eggs, Burleson's Honey and almond extract until light and creamy. In separate bowl, combine dry ingredients (except almonds and powdered sugar); add to creamed mixture, beating to combine. Stir in Sunshine Country Slivered Almonds. Chill at least 2 hours. Form into 1-inch balls; roll in sugar. Place on greased baking sheet. Bake at 350 degrees for 10 to 12 minutes or until set on top. Cool 5 minutes on pan. Remove to wire rack to cool completely. Makes 6 dozen cookies.

* To toast almonds, place almonds in microwave-safe dish. Microwave on High for 4 minutes, stirring once. Cool

Chocolate Almond Kris Kringles