Recipe: 00070 Title : Chocolate Almond Butterballs Author: Marian Russell Date : May 1995 _________________________________________________________________________ Recipe By : Roberta Young Serving Size : 45 Preparation Time :1:30 Categories : Cookies Amount Measure Ingredient -------- ------------ -------------------------------- 2 Cups Flour 1/2 Teaspoon Salt 2 Ounces Baker's Semisweet Chocolate 1 Tablespoon Milk 3/4 Cup Butter (don't use margarine!) 1/2 Cup Sugar 2 Teaspoons Vanilla Extract 1/2 Cup Slivered Blanched Almonds,Chopped 1) Sift the flour with the salt and set aside. 2) Carefully melt the chocolate and let it cool. 3) Cream the butter, sugar and vanilla in a large bowl. Blend in the cooled chocolate. Blend in the milk. 4) Gradually add the flour and salt and mix well. Mix in the chopped almonds. 5) Preheat the oven to 180 degrees C (350 degrees F). Shape dough into balls (see Note 2. below) and roll the balls in granulated sugar. Put the balls approx. 1 inch apart on an ungreased cookie sheet (they don't spread very much). 6) Bake the cookies for 12 to 15 minutes. __________________ NOTES : 1. My oldest sister makes the cookies with unsweetened chocolate and she doesn't roll them in sugar, because she prefers them less sweet. They taste good that way. 2. My two younger sisters argue over how big the balls should be. The youngest likes them small (maybe 3/4 of an inch in diameter). If you make smaller balls you will need to be careful not to bake them too long. The older of the two likes them the normal size, which is about 1-1/4 inches in diameter. The smaller ones tend to be hard, the bigger ones more crumbly. It's all the same dough and tastes about the same to me, but you might want to experiment a bit and see what you like best. -=-=-=-=- _________________________________________________________________________