Sweetest Day: Raspberry Chocolate Chip Cookies with Toasted Almonds

Herbert Kingston, a Cleveland candy company employee started Sweetest Day in 1922. He wanted to bring happiness to orphans, shut-ins and the under-privileged. By doing so, he hoped to show these people that they were not forgotten. On the third Saturday in October he distributed candy, cookies, and small gifts hoping to encourage people and make them happy. What a great idea!

I love raspberries. I love chocolate. I love cookies. These are perfect for giving, and eating.

I found some raspberry swirl chocolate chips on sale for a dollar a bag and I decided to try them to see if they had that chemical, medicine taste. I hate biting into a cookie or piece of candy and tasting cherry Nyquil, you know? Anyway, these, although resplendent with Red-40 dye, tasted quite natural.

The cookies, eaten warm, with the melted chips oozing in the chewy cookie..well it is an experience hermits would climb to the top of mountains for.  I like the combination of almond and raspberry. Just toast the almonds in a pan, in the microwave, or in the oven until golden brown and they have an intense almond flavor. Be sure to stir them often.

The next time I do these I want to try sandwiching two of them together with a dark chocolate ganache spread over raspberry jam…and putting alternating stripes of melted white chocolate and melted dark chocolate over the top. I will let you now how those turn out. These, in the picture, were actually made by my 11 year old daughter, Shiloh.

• 1/2 cup unsalted butter
• 1/2 cup shortening
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups raspberry swirl chocolate chips**
• 1 cup unsalted almonds, chopped and toasted

Preheat oven to 350F. Grease cookie sheets, or use parchment or silpat sheets. Cream together butter and shortening, sugars, and vanilla until light and fluffy. Add eggs, one at a time mixing well after each.
Stir dry ingredients together and stir into butter mixture. Stir in chips and almonds.
Drop from teaspoon onto baking sheets and bake for 8-10 minutes, until just done. Take them out slightly underdone and allow to sit for 5 minutes before removing them from the baking sheet. It takes a little experience to know just when to take them out of the oven for the perfect texture.
Makes about 4 dozen.

** Cyndi mentioned in the comments section that Hershey’s raspberry chips had been discontinued and that was why I got them cheaply. However, one of my favorite online suppliers, Amish Alley does carry raspberry chocolate chips as well as many other hard to find items.

Are you remembering about the contest that are happening?

• Boobie Bake-Off Ends October 31
• Home & Dining Channel’s Fall Scavenger Hunt Ends October 31.
• 
  Donna Reed Divas Holiday Apron Contest. Ends October 29th.

SO, there ya go…lots of fun and games around here…and the cookies to go with them.