Crisp Chocolate-Espresso Ribbon Cookies

Prize-Winning Recipe 2008! Love do-aheads? With layered cookie dough in your fridge or freezer, you can bake and serve these delicious cookies whenever you want.

Ingredients

• 1/3 cup coarsely chopped toasted almonds
• 1/2 cup coarsely to finely crushed chocolate-covered espresso coffee beans
• 1/3 cup bittersweet chocolate chips, melted
• 1 egg, slightly beaten
• 1 teaspoon almond extract
• 1/2 cup butter or margarine, softened
• 1 tablespoon Gold Medal® all-purpose flour
• 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

Instructions

1. Bake 9 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack.
2. Heat oven to 350°F. Remove dough from pan; unwrap. Place dough on cutting board. Cut dough crosswise into 4 equal pieces. Cut each piece crosswise into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
3. Firmly press half of chocolate dough evenly in bottom of loaf pan. Evenly press half of espresso dough over chocolate dough in pan. Repeat with remaining chocolate dough and espresso dough. Fold plastic wrap over dough to cover. Refrigerate about 2 hours or until firm.
4. Line bottom and sides of 9x5-inch loaf pan with plastic wrap. In large bowl, stir cookie mix, flour, butter, almond extract and egg until soft dough forms. Divide dough in half; place half of dough in another bowl. Stir melted chocolate into half of dough. To remaining half of dough, mix in espresso beans and almonds.

Notes