I was looking for a new cookie to serve to our guests here at Foxfield Inn and couldn’t decide what to make. I wanted an almond cookie but not a plain almond one or one that is “too almond-y” like some are.
So I started with my Chocolate Chip Cookie recipe and made some changes – removed the chocolate chips & pecans, changed the leavening agents, added almonds and brickle bits just to name a few. Then on the back of the Hershey’s Brickle Toffee Bits bag there was recipe for Brickle Drop Cookies. Well, guess what? Most of the changes I made to my recipe were similar to Hershey’s recipe – so I knew I was on the right track. I combined my changes with their recipe and, voila!, a new cookie is born.
Dan and Kathy (our assistant) really liked the recipe I finalized. We hope you enjoy them too.
Almond Brickle Cookies – makes 36 cookies
3 ½ cup flour
2 teaspoons baking soda
2 teaspoons cream of tartar
1 teaspoon kosher salt
1 cup unsalted butter, softened
1 cup white sugar
1 cup light brown sugar, packed
3 large eggs
1 tablespoon vanilla extract (yes, tablespoon)
1 1/3 cups Brickle Toffee Bits (8 oz package)
1 cup sliced almonds
Preheat oven to 375ºF. Line baking sheets with parchment paper.
Combine flour, baking soda, cream of tartar and salt. Mix well. Set aside.
In a large mixing bowl beat the butter, white sugar and brown sugar with an electric
mixer on medium speed until creamy. Add eggs, one at a time, and beat until thoroughly
mixed into batter. Stir in vanilla.
Add the flour mixture in thirds, beat until just mixed in after each addition.
Stir in the brickle bits and almond slices. Drop by rounded tablespoon onto prepared baking sheets.
Bake for 9–11 minutes or until golden brown. Cool on baking sheets for 5 minutes then transfer to a wire rack to cool completely.