It is the season of cookie exchanges, office goodie parties, and holiday baking to last through the month. Every where I turn people are busy in their kitchens, getting ready for company and some time to relax away from the hussel and bussel of every day life and prepare for a little hibernation.

Both my bookclub and office are holding cookie exchanges. Bookclub is today, and the office, tomorrow. I made two different batches of cookies for the two different exchanges, the roca cookies, and the perfect chocolate chip cookies (stay tuned for those!).

My very first blog entry last December was for home made almond roca bark. It is something I love! Mmm. But we don’t tend to eat the sweets during the rest of the year in the same way that we do over the holidays, so I figure it was time to bring those flavours back into the house.

As they bake the cookies smell amazing. The are solid and tasty and feel like a little bit of an extra special treat. I found this recipe on the Food Network website, courteousy of Lynn Scully.

almond-roca-cookies4

Ingredients:

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark brown sugar
1/2 cup sugar
1 cup butter, room temperature
2 eggs, room temperature
2 teaspoons pure vanilla extract
1 package toffee bits
1 cup coarsely ground almonds
4 ounces milk chocolate
1/2 tablespoon vegetable oil

Directions:

  1. Preheat oven to 300 degrees F.
  2. In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In the bowl of an electric mixer, blend sugars together on medium speed.
  4. Add butter and mix to form a grainy paste.
  5. Add eggs and vanilla and mix at medium speed until light and fluffy. At low speed, slowly add the flour mixture and then the toffee bits. Mix until just blended; do not over-mix.
  6. Place ground nuts in a small bowl. Using hands, roll balls of dough into 1 to 1 1/2-inch balls, then roll in the ground nuts. Place on cookie sheets several inches apart.
  7. Bake approximately 22 minutes and then transfer cookies to a cooling rack.
  8. Melt the chocolate with the vegetable oil in a double boiler or in a bowl set over a pan of simmering water.
  9. Drizzle melted chocolate over cooled cookies.
  10. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.

Yields 6 dozen small cookies.

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