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Ingredientes
- 1/2 c. Unsalted butter, room temperature (1 stick)
- 1 c. Plus 2 Tbsp. sugar
- 1 lrg Egg
- 1 Tbsp. Dark rum
- 1 tsp Vanilla extract
- 1 c. All purpose flour
- 1/2 c. Unsweetened cocoa
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1 1/2 c. Crushed chocolate-covered English toffee, (such as Heath bar about 7 ounces)
- 1/2 c. Minced almonds
Direcciones
- Preheat oven to 350F. Beat butter and sugar in large bowl till fluffy. Add in egg, rum and vanilla and beat till well blended. Sift flour, cocoa, baking soda and salt into small bowl. Stir dry ingredients into butter mix. Fold in toffee and minced almonds.
- Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet, spacing 2 inches apart. Bake till cookies puff slightly and crack on top but are still soft to touch, about 11 min. Let cookies cold on sheet 1 minute. Transfer cookies to rack and cold completely (cookies will become crisp). Repeat shaping and baking with remaining batter. (Can be prepared 2 days ahead. Store in airtight container at room temperature.)
- Makes about 3 dozen.
