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Bon Appétit and a Book with Allison Leigh

My favorite cookie, year-round, is pictured on one of my holiday cookie trays—Glazed Fudge Drops.  (The little round frosted chocolate cookies in the very front.)  I even used the recipe in a prior book.  It’s a frequent request from my family.  The combination of chocolate with a hint of almond…love it!

Cookie Recipe: 

1 ¾ C sifted all-purpose flour
2 tsp baking powder
½ tsp salt
¼ C sifted unsweetened cocoa
2 eggs
2/3 C vegetable oil
1 tsp vanilla extract
¼ tsp almond extract
1 C granulated sugar

Sift all the dry ingredients together and set aside.  In medium bowl, beat eggs slightly.  Stir in oil, extracts and sugar until thoroughly combined.  Mix in dry ingredients until smooth.  Refrigerate at least 30 minutes. Drop by rounded teaspoonful, 2” apart, on ungreased cookie sheets.  Bake at 400 for 8-10 minutes, remove to wire rack and cool partially before glazing.  (recipe follows)

Glaze:

2 C sifted confectioner’s sugar
2-3 TBSP milk
¼ C unsweetened cocoa
pinch salt
few drops almond extract

Mix all glaze ingredients until desired consistency.  Spread on slightly warm cookies.

 

Read an excerpt from My Heart Is Yours by Amanda Leigh

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