Can anything ever be truly better than sex? I think that's for you to decide, but these recipes are, or nearly so. There are only two recipes so far, but you gotta admit that it takes something special to be better than sex. Have you got a recipe that qualifies? Email me and pass it on! The world needs more good things in it.

 

Chocolate Almond Cookies

Chocolate Pecan Cookies

 
Click on the lips to talk dirty to me!
(Um, only if it's about the state of your kitchen
after your most recent orgy of baking. *g*)

1 1/2 cups flour
2 tsps baking powder
1/8 tsp salt
1/2 cup butter - softenend
1/2 cup almond butter - softened
(peanut butter may be substituted)
1/2 cup *each* - granulated sugar and firmly packed brown sugar
1 tsp vanilla
1 egg
1 square (ounce) semisweet baking chocolate - grated

Preheat oven to 375º. Stir together flour, baking powder and salt in a bowl, combine thoroughly and set aside. In a mixer, combine butters, beat until fluffy. Add sugars, beat until well combined. Blend in vanilla, then egg. Beat until fluffy. Gradually add dry ingredients, beating until well blended. Stir in chocolate. Shape dough into 1 inch balls. Arrange 1 1/2 inches apart on ungreased cooking sheet. Flatten each with a fork. Bake until cookies are lightly browned and feel firm to the touch, about 10-12 minutes. Transfer to wire rack and cool.

Makes about 42, 2-inch cookies. Then get out of the way.

Ingredients

1 lb pecan pieces
12 oz semi-sweet chocolate chips (I like Guittard's best)
2 1/4 cups flour
3/4 cup butter (1 and 1/2 sticks), softened
1 tsp baking soda
1 tsp salt
1 1/2 tsp vanilla
3/4 cup brown sugar
1/2 cup granulated sugar, or so, 3/4 cup if you like sweeter cookies
2 eggs

Directions

Preheat oven to 375 degrees.

Take half the pecans, and process in a blender or food processor, until it has the texture of coarsely ground peanut butter. (Pecan butter will not be as oily as homestyle peanut butter.) Combine flour, salt and baking soda in a small bowl. Beat together pecan butter, butter, sugars and vanilla in a large mixer bowl until creamy. Add eggs and beat well. Gradually add in flour mixture until blended. Manually stir in remaining pecans and chocolate chips. Drop by rounded tablespoon onto ungreased cookie sheets. Bake for 9 to 15 minutes, depending on how rounded your spoon is, until the cookies are golden brown. Let cool on the cookie sheet for a couple of minutes, then remove to a wire rack to cool completely.

Variation

You may try toasting the pecans before processing, for a slightly roasted flavor. You can also reduce the sugar slightly and substitute milk chocolate chips for the semi-sweet.