These Chocolate-Almond Parsons Hats are a delightful twist on traditional shortbread cookies. The dough features a deep, rich chocolate flavor thanks to unsweetened cocoa powder, balanced by the buttery richness of margarine or butter. Each cookie is filled with a sweet, nutty almond paste center, creating a perfect contrast in texture and taste. The unique “hat” shape is achieved by folding the edges of the dough rounds over the filling, resulting in a charming presentation that is as fun to make as it is to eat. Ideal for holiday gatherings, tea parties, or simply as a sweet treat to enjoy with your morning coffee, these cookies offer a nostalgic, homemade appeal. The combination of dark chocolate and almond creates a sophisticated flavor profile that is both comforting and indulgent.
Chocolate-Almond Parsons Hats
Description
These Chocolate-Almond Parsons Hats are a delightful twist on traditional shortbread cookies. The dough features a deep, rich chocolate flavor thanks to unsweetened cocoa powder, balanced by the buttery richness of margarine or butter. Each cookie is filled with a sweet, nutty almond paste center, creating a perfect contrast in texture and taste. The unique "hat" shape is achieved by folding the edges of the dough rounds over the filling, resulting in a charming presentation that is as fun to make as it is to eat. Ideal for holiday gatherings, tea parties, or simply as a sweet treat to enjoy with your morning coffee, these cookies offer a nostalgic, homemade appeal. The combination of dark chocolate and almond creates a sophisticated flavor profile that is both comforting and indulgent.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC).
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In a large bowl, beat margarine or butter until soft and creamy.
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Add half of the flour, sugar, cocoa powder, eggs, baking powder, and salt, then beat until thoroughly combined, scraping sides occasionally.
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Stir in the remaining flour until a smooth dough forms.
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Divide the dough in half, wrap each half in plastic wrap, and chill in the refrigerator for 3 hours or until firm.
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Meanwhile, mix almond paste, 1/4 cup sugar, 1 egg, and 1 teaspoon flour in a small bowl to create the filling.
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On a floured surface, roll each half of the dough to 1/4-inch thickness.
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Use a 2 1/4 to 2 1/2-inch round cookie cutter to cut out dough rounds.
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Place 1 teaspoon of almond filling in the center of each dough round.
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Lift three edges of the dough and fold them toward the center, pinching the outer points together to form a hat shape, leaving the filling exposed.
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Place cookies 2 inches apart on ungreased baking sheets.
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Bake for 10-12 minutes, or until edges are firm.
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Cool on wire racks before serving.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 150.7kcal
- % Daily Value *
- Total Fat 7.2g12%
- Saturated Fat 2.1g11%
- Cholesterol 11.7mg4%
- Sodium 96.5mg5%
- Total Carbohydrate 20.6g7%
- Dietary Fiber 1.7g7%
- Sugars 9.0g
- Protein 2.8g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
