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Porcupine Cookies

 Porcupine Cookies
Rolling this chocolaty dough in almonds creates a “porcupine” look. They toast while the cookies bake, saving you a step!
48 ServingsPrep: 45 min. + chilling Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 2/3 cup sugar
  • 1 egg
  • 2 ounces semisweet chocolate, melted
  • 2 teaspoons grated orange peel
  • 1 teaspoon McCormick® Pure 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,

2 of 2

Porcupine Cookies (continued)

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