Turning on the oven during the summer may not be ideal, but for the brief time that cookies take to cook it's more than worth it.
By GOURMETKOSHERCOOKING.COMchocolate cookies 311(photo credit: theppk.com)
Whatever the time of year, whatever the weather, no one ever says no to cookies. So even though they require turning on your oven, it’s for a relatively brief time and the results certainly outweigh the effort!Chocolate Cinnamon Crackles¾ cup margarine, softened1 cup sugar½ cup brown sugar1 egg2/3 cup semisweet chocolate chips, melted1 teaspoon vanilla2 cups flour2 teaspoons cinnamon
1 teaspoon baking soda¼ cup sugar1 teaspoon cinnamonCream together margarine and sugars until fluffy. Beat in egg, melted chocolate and vanilla. Mix well. Add flour, cinnamon and baking soda and beat until combined. Cover with plastic wrap and chill until firm; at least 3 hours.Preheat oven to 350 degrees. Stir together remaining ¼ cup sugar and 1 teaspoon cinnamon. Shape dough into balls and roll in mixture. Place on greased cookie sheets and bake for 10-12 minutes. Cool for 1 minute on cookie sheet before removing to wire rack to finish cooling.Almond Cookies (not the Chinese kind)Italian almond cookies1 cup (2 sticks) margarine, softened1 cup powdered sugar1 egg1-1/2 teaspoons almond extract1-3/4 cup flour½ cup slivered almonds, toastedPreheat oven to350 degrees. Cream together margarine and powdered sugar until fluffy. Beat in egg and almond extract. Stir in flour and almonds. Drop by tablespoonfuls onto ungreased cookie sheets. Bake for about 15 minutes. Remove to wire racks to cool.Coconut Chocolate Mandelbroit½ cup margarine, softened¾ cup brown sugar2 eggs1 teaspoon vanilla½ cup shredded coconut2-1/4 cups flour1-1/2 teaspoons baking powder1 cup miniature semisweet chocolate chipsCream together the margarine and sugar until fluffy. Beat in eggs, one at a time. Add vanilla and coconut and mix well. On low speed, add flour and then chocolate chips. Cover with plastic wrap and refrigerate for ½ hour.Preheat oven to 350 degrees. Divide dough in half and shape into loaves. Place on parchment or silpat mat-lined cookie sheet. Bake for about ½ hour. Cool briefly and slice. Return to oven to about 10 minutes. Transfer to wire rack to cool.
