I was reading through SARABETH’S Bakery Cookbook and came to a screeching halt! Well, I really just flipped the cookbook to this recipe, the cookie looked so yummy and I really wanted to start baking for Christmas. I like to deliver cookies early to friends, so it’s not stressful and I enjoy the baking time. Sarabeth said that she had stopped making these for her bakery and customers got irate, they wanted their favorite cookie back! I can see why, they are crunchy, almost meringue-like, the toasted almond slivers add a nice bite. These are my new addition to Christmas cookie platters! CHOCOLATE CLOUDS COKIES BAKERS NOTE: Place the dough about 3 inches apart on the half-sheet pans—they spread.
Makes about 3 dozen cookies
CHOCOLATE CLOUDS COKIES
BAKERS NOTE: Place the dough about 3 inches apart on the half-sheet pans—they spread.
Recipe Adapted from the Sarabeth’s Bakery Cookbook
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