Chocolate Almond Cookies

🧂 Ingredients

• 1/2 cup Crisco shortening

  (no substitutes)
• 1 cup light brown sugar

  packed
• 1 large egg
• 1 tsp. real vanilla extract

  (no imitation vanilla flavoring)
• 1 tsp. almond extract
• 2 cups UNBLEACHED all-purpose flour

  (Bleached flour toughens baked goods)
• 1/2 tsp. sea salt
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 cup sour cream
• 1/2 cup almonds

  sliced or chopped
• 1/3 cup cocoa
• 5 tbsp. unsalted butter

  melted
• 5 or 6 tbsp. heavy whipping cream

  (not milk)
• 1 tsp. real vanilla extract

  (no imitation vanilla flavoring)
• 1/2 tsp. almond extract
• 3 cups powdered sugar
• 1/3 cup cocoa
• 2/3 cup almonds

  finely diced, for garnish, if desired

Instructions

• 1 Mix shortening, cocoa, sugar, egg, vanilla, almond flavoring, sour cream, baking
  powder, baking soda, and salt in a mixing bowl with an electric mixer.
• 2 Stir in flour and almonds until very thoroughly mixed.
• 3 Scoop dough with a small cookie scoop and place on greased cookie sheets.
• 4 Bake at 350° for 10-15 minutes.
• 5 Rotate cookie sheets on oven racks after seven minutes of baking time.
• 6 Cool completely.
• 7 Ice with Chocolate Fudge Frosting.
• 8 Mix together butter, half of the whipping cream, vanilla, almond extract, cocoa
  and powdered sugar in a large mixing bowl with an electric mixer.
• 9 Blend until thick.
• 10 Slowly add additional cream, one tablespoon at a time until you reach the
  desired consistency.
• 11 Spread over cooled cookies.
• 12 Sprinkle with finely diced almonds.

Nutrition Info