To celebrate Valentine's Day, surprise your sweetheart with a dozen heart-shaped, long-stem chocolate chip cookies. Wrap florist wire with green florist tape to make the stems. Present the cookies in a waxed paper-lined box. Don't forget the romantic message.

Almond Chocolate Chip Cookies
Ingredients:
1/2 cup (125 mL) butter, softened
1/4 cup (50 mL) packed brown sugar
1/2 cup (125 mL) granulated sugar
1 egg
1/4 tsp (1mL) almond extract
1 cup (250 mL) all-purpose flour
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1 cup (250 mL) semisweet chocolate chips
1/2 cup (125 mL) chopped toasted almonds

Directions:
Toasting almonds: Bake almonds in 350F (180C) oven for 8 to 10 minutes or until golden brown. Let cool.

Line two baking sheets with parchment paper. Using 3-inch (8 cm) heart-shaped cookie cutter, trace 6 hearts on each sheet in ink, leaving 1 inch (2.5 cm) between hearts. Turn paper, ink side down.

In bowl, using electric mixer, cream together butter and sugars. Beat in egg and almond extract. Combine flour, baking soda and salt; blend into creamed mixture. Stir in chocolate chips and almonds. Using 3 tbsp (45 mL) batter for each cookie, pat batter just inside outline of heart on prepared baking sheets.

Bake one sheet at a time, in 375F (190C) oven for 12 to 15 minutes or until golden brown. Let cool on baking sheet for 5 minutes.

Using cookie cutter, cut out cookies to redefine shape. Transfer to wire rack. Insert cookie stems in bottom of cookies; let cool completely, then arrange in florist box for delivery. (Note: If you decide to use greenery to fill out your bouquet it is recommended that you use artificial stems and leaves, not actual ones from florists and stores as they may have been chemically treated.)

Makes 12 cookies.

Page 1 of 1