With Christmas Day fast approaching, there seems to be a lot of preparation going on especially with baking cookies, bars and sweet treats. Now, who wouldn’t like that? Reading all the posts from other bloggers brings memories of life in my hometown, Greenville Al. Did your family ever participate in cookie swaps? Mine did and boy, was it a treat when the doorbell rang and greeting me was a large tray of sweet confections. Mom and Grandmother both like to do this and one of the ways I helped, along with licking the bowls, was being the official greeter and taste tester. At least, that’s the role I gave myself.
This recipe is from one of my family’s good friends, Wanda Pittman who was not only a great baker, a great gardener but had a wonderful flair in cooking wild game. Enjoy this sweet treat from her!
Almond Roca Cookie Squares
1 cup butter (margarine may be used)
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 egg yolk, well beaten
1 teaspoon vanilla extract
2 cups cake flour
10 oz milk chocolate, melted
1 cup sliced almonds, toasted
Cream butter and sugars in a mixing bowl and add egg yolk and vanilla mixing well. Blend in the flour. Spread evenly on a 15×10 inch cookie sheet with rim. Bake 350 degrees F. for 15 to 20 minutes or until edges are brown and separates from the sides. While warm but not hot, spread melted chocolate over the cookie base and sprinkle with the nuts. You can drizzle additional chocolate over nuts if desired. Cut while slightly warm. You can substitute nuts of choice if desired.