Porcupine Cookies Recipe

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Rolling this chocolaty dough in almonds creates a “porcupine” look. They toast while the cookies bake, saving you a step!

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Porcupine Cookies Recipe

Prep: 45 min. + chilling Bake: 10 min./batch

Yield: 48 Servings

45 10 55

Ingredients

1 cup butter, softened
2/3 cup sugar
1 egg
2 ounces semisweet chocolate, melted
2 teaspoons grated orange peel
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/4 teaspoon salt
1-1/2 cups sliced almonds

Directions

In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, melted chocolate, orange peel and vanilla. Combine the flour, cinnamon, cardamom and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for several hours or overnight.
Shape into 1-in. balls; roll in almonds. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 375° for 8-10 minutes or until lightly set. Remove to wire racks. Yield: 4 dozen.

Nutritional Facts 1 cookie equals 84 calories, 6 g fat (3 g saturated fat), 14 mg cholesterol, 41 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Porcupine Cookies in Country Woman Christmas Annual 2012, p63