Having several friends from the state of Ohio, the official recipe for this school was an easy one to figure out. These little cookies are the perfect representation of Ohio State's mascot: the Buckeye! I put a little twist on them by using almond butter instead of peanut butter because I happen to like it better. But what really makes them stand out is the nutty, sweet flavor from the almond extract and toasted almonds. Like Ohio State's football team, these are a winner!
Grocery list (20-25 cookies):
1/2 cup sliced almonds
3/4 cup almond butter
1/2 cup butter - room temperature
3 cups powdered sugar
1/4 tsp almond extract
Kosher Salt
2 cups chocolate chips
2 tbsp Crisco
Directions:
1. Heat oven to 350. Evenly spread the sliced almonds on a small baking sheet. Roast in the oven for about 6-8 minutes or until golden brown. Let cool and chop into small pieces.
2. In a medium bowl, add the almond butter, butter, powdered sugar, almond extract, and a dash of salt. Mix together until completely smooth and even. Using a small ice cream scoop, roll into 1 inch, smooth balls. You should have about 20-25 balls. Place on waxed paper or a silicone mat and chill in the fridge for 30 to 45 minutes, or until firm.
3. In a small bowl, melt the chocolate chips and Crisco together in the microwave. I do this by heating for 15 seconds, taking it out and stirring. Then I repeat that process until it comes together melted and smooth.
4. Using a toothpick, dip each one of the balls in the chocolate one at a time, leaving a small amount of the almond butter showing at the top so they look like Buckeyes. Sprinkle the sides and bottom with the chopped almonds and place back on the waxed paper. When you remove the toothpick, smooth the hole over with your finger. Refrigerate until the chocolate hardens.
CHEERS TO A HAPPY FOOTBALL SEASON!!!