Spiced Chocolate Cookies & Saltine Chocolate Almond Toffee

Round three for the Christmas Cookie Challenge. So far I have been loving how the recipes have turned out. I’ve barely eaten any of the cookies I’ve made but it will make them that much better during Christmas time.

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35 soda crackers

1 cup (2 sticks) butter

1 cup packed light brown sugar

1 cup semisweet chocolate chips

1 cup milk chocolate chips

1 cup blanched slivered almonds

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Preheat oven to 400 degrees F. Cover a sided cookie sheet with aluminum foil. Line with the crackers.
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Combine butter and brown sugar in a medium saucepan, constantly stirring. Bring to a boil and allow to boil for 3 minutes. Pour over crackers completely.

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Bake for 5 to 6 minutes. Slide out cookie sheet from oven or rest on the open oven door. Sprinkle chocolate chips over hot toffee. Once chips begin to soften, spread completely over toffee with the back of a spoon. Sprinkle slivered almonds on melted chocolate.
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Chill in refrigerator for 8 hours or overnight. Break into pieces and freeze or serve.

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For the cookie:

1 1/2 cups sugar

3 eggs

1/2 cup (1 stick) butter

2 tsp vanilla extract

3 cups all-purpose flour

2/3 cup unsweetened cocoa powder

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

1 tsp ground cloves

1 tsp ground allspice

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1 cup chopped walnuts

For the glaze:

4 cups powdered sugar

1/4 cup unsweetened cocoa powder

1/2 cup milk

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Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Cream together the butter, sugar, eggs, and vanilla.

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In a separate bowl, combine the flour, cocoa, baking powder, baking soda, salt, and spices. Slowly mix the dry mixture into the butter mixture until just combined. Hand mix the walnuts into the dough.

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Roll dough into 1-inch balls. Place 2 inches apart on cookie sheet. Bake for 10 to 12 minutes. Cool on cookie sheet for 2 minutes before moving to a wire rack to cool completely.

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To make the glaze, combine the powdered sugar, cocoa, and milk. Once cookies are completely cooled, cover each cookie with a teaspoon of glaze. Add sprinkles if desired.

The saltine chocolate almond toffee sounded so delicious and I was surprised at how easy it was to make. I ended up making a second batch later in the day to use more of the leftover ingredients. Who doesn’t like toffee and chocolate???

The spiced chocolate cookies reminded my father of gingerbread cookies but they were something a little different. I loved the idea to add sprinkles to add more color to the whole cookie bunch. These two recipes were definitely winners.

Recipes found on allrecipes.com.

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