Cooking with Hope: Bake some new holiday traditions

Published: Thursday, December 19, 2013 at 14:09 PM.

2     tablespoons light brown sugar

1 ½   teaspoons honey

1     tablespoon all-purpose flour

4     ounces bittersweet chocolate, melted

Preheat oven to 350 degrees. Line 2- baking sheets with parchment paper. Pulse almonds and oats in a blender or food processor until a coarse meal forms. Set aside.

In a medium saucepan melt butter over medium heat. Add both sugars and honey, whisk until blended and sugar dissolves, about 1-2 minutes. Remove from heat. Add nut mixture, flour, and salt, stir until well blended.

Spoon batter by 2-teaspoon portions onto baking sheets, spacing 2 ½ inches apart. Using your fingertips, pat cookies down to ¼ inch high rounds. Push in any jagged edges to form smooth circles. Bake, in a 350 degree oven, rotating baking sheets after 6 minutes, until dark golden brown and cookies spread out into a thin layer, about 10-12 minutes. Slide cookies on parchment paper onto a wire rack and let cool.

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