Almond Roca Cookies

2½ cups flour

½ tsp baking soda

¼ tsp salt

1 cup dark brown sugar

½ cup sugar

1 cup butter

2 eggs

2 tsp vanilla

1 pkg. toffee bits

1 cup coarsely ground almonds

4 oz milk chocolate (optional)

½ Tbsp vegetable oil (optional)

Preheat oven to 300 degrees.

In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside. 

Blend sugars together. Add butter and mix to form a grainy paste. 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.

Place ground nuts in a small bowl. Using hands, roll balls of dough into 1 to 1 ½ inch balls, then roll in the ground nuts. 

Place on cookie sheets several inches apart. Bake 22 minutes.

(If desired) Melt the chocolate with the vegetable oil. Drizzle melted chocolate over cooled cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.


from a Christmas cookie exchange