Tony Claxton's Recipes
German Chocolate Cookies		    

You will only need about 2/3 of the frosting recipe. Be sure not to overbake the cookies. They need to be a little moist. If they do dry out some they will soften up a little bit from the frosting. Pecans can be substituted for the almonds. This recipe makes about 3 dozen (maybe 1 or 2 less) if you use a #50 cookie scoop. To apply the frosting I like to use 2 forks. Scoop out a little using one of the forks and then deposit it on the cookie and spread out the chunks over the cookie using the forks to pull it.

                                   

Ingredients
1 C - Flour
1/4 t - Cinnamon
1/2 t - Salt
1 t - Baking Powder
2 - Eggs
Grated Rind - 1/2 Lemon
1 C - Brown Sugar
1 1/3 C - Almonds (Blanched and Chopped)
2 Bars - German's Chocolate (Grated)
1 Recipe German Chocolate Frosting


Instructions
  • Preheat oven to 350°F
  • Prepare sheet pans (either butter or parchment paper)
  • Sift together flour, cinnamon, salt and baking powder
  • Beat eggs and lemon rind until light in color
  • Add sugar gradually, continuing to beat
  • Add the flour mixture, almonds and chocolate, stirring until just combined
  • Drop from spoon onto prepared sheet pan
  • Bake for about 10 to 12 minutes
  • Remove from oven and allow to cool completely before frosting


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