Toasted Almond Horseshoes
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Playing horseshoes might be challenging, but keeping these horseshoe-shaped cookies from disappearing is even more of a challenge.
What You'll Need
- 1 cup (2 sticks) butter, softened
- 2/3 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 teaspoon salt
- 1 3/4 cups all-purpose flour
- 1 cup coarsely chopped toasted almonds
- 1/2 cup semisweet chocolate chips
What to Do
- Preheat the oven to 325 degree F.
- In a large bowl, cream the butter and confectioners' sugar until light and fluffy. Beat in the vanilla and almond extracts, salt, and flour until thoroughly blended. Stir in the almonds.
- Make a 1-inch ball of the dough and roll out into a 2-inch rope using the palms of your hands. Place on ungreased cookie sheets, curving each piece of the dough into a horseshoe shape. Bake for 15 to 18 minutes or until golden.
- Immediately remove to a wire rack to cool. When cool, dip the points of the horseshoes into chocolate chips that have been melted in the microwave. Then place the finished cookies on waxed paper until the chocolate hardens.
Makes about 3 dozen cookies.
To chop the almonds, I like to use a mini-food processor.