Almonds 'n Chocolate Cookies

This cookie mix in a jar makes wonderful Christmas gift. This delectable cookie mix looks as good as it tastes! And, who wouldn't enjoy these Almonds 'n Chocolate Cookies? This is actually a nice variation of everyone's all-time favorite --- the Chocolate Chip Cookie.

Just layer the dry ingredients in a jar as instructed in the first recipe. (Refer to the picture of the layered jar in the recipe for Choco-Cherry Cookies.) Copy the second recipe below and attach the recipe with a gift tag to the jar using raffia or ribbon. (*See 11-5-09 post for Jar-Assembly Tips.)

Almonds 'n Chocolate Cookie Mix

1-1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup packed brown sugar, divided
1 cup red and green miniature candy-coated chocolate pieces
1 cup semisweet chocolate chips
3/4 cup slivered blanched almonds*
*For more flavor, toast almonds; spread in single layer in heavy-bottomed skillet. Cook over medium heat 1 to 2 minutes, stirring frequently, until nuts are lightly browned. Remove from skillet immediately. Cool before using.

1. Combine flour, baking soda and salt in medium bowl; stir well. Pour 3/4 cup flour mixture into 1-quart wide-mouth jar with tight-fitting lid. Pack down well. Add 1/2 cup brown sugar to jar and pack down. Add remaining flour mixture, remaining brown sugar, candies, chocolate chips and almonds to jar. Pack down lightly after each layer. Seal jar.
2. Cover top of jar with fabric. Copy recipe for the cookies and attach with gift tag using raffia or ribbon. (Makes one 1-quart jar.)

Almonds 'n Chocolate Cookies

1 jar Almonds 'n Chocolate Cookie Mix
3/4 cup (1-1/2 sticks) butter, softened
1 large egg
1/2 teaspoon vanilla

1. Preheat oven to 375ºF. Line cookie sheets with parchment paper or leave ungreased; set aside. Pour contents of jar into large bowl. Mix well and set aside.
2. Beat butter in large mixing bowl with electric mixer until smooth. Beat in egg and vanilla (mixture may appear curdled). Stir in dry ingredients until well blended.
3. Drop dough by rounded teaspoonfuls 3 inches apart onto prepared cookie sheets.
4. Bake 8 to 10 minutes or until lightly browned. (Do not overbake.) Cool 2 minutes on cookie sheets; transfer to wire racks to cool completely. (Makes 36 cookies.)

(Recipe taken from Holiday Gifts from a Jar, Publications International, Ltd.)