The ChocolateDoctor’s Christmas Cookie Recipes
1/2 cup Amaretto liqueur
2/3 cup dark brown sugar
1/2 cup unsalted butter (no substitutes—I use Plugra)
1/2 cup all-purpose flour, un-sifted
2 tablespoons Choclatique Natura Unsweetened Cocoa Powder
1 cup pecans, finely chopped
Preheat oven to 350°F. Combine Amaretto, sugar and butter in a saucepan and bring to a boil. Remove from heat and stir in flour and cocoa powder, whisk until all lumps are gone, then stir in pecans until well blended. Let this mixture sit for 5-10 minutes. You’ll have the best results if you use a heavy gauge non-stick baking sheet for this procedure. Drop by level teaspoon on cookie sheet only six cookies at a time. The mixture spreads while baking. Bake for 8-10 minutes until brown and bubbly. Cool 1 minute on sheet. While still warm, work quickly removing each cookie and rolling it up immediately (barely overlapping ends). Place the cookies on a cool surface. Note: They become very fragile as they cool and become crisp. If the cookies become too hard to roll, return them to the oven for a minute. Store in an air-tight container. They freeze very well.
Ed’s Note: Every year at holiday time we get hundreds of recipes using our Choclatique Chocolate. They get saved on the computer for just this time of year. This recipe is courtesy of Courtesy of Sandy Hudson, Fountain Valley, California.