Almond Crunch Cookies

Oh, these cookies. Brimming with crunch from cereal and sliced almonds, and deliciously sweet from almond bark topping, I can guarantee they won't last long at your house.

While these aren't Valetines-y to say the least (I suppose you could tint the almond bark pink!), any cookie, made with love, is perfect for the holiday. Or any day.

Let's not limit love through cookies to just one day.

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Almond Crunch Cookies

2 cups flour
2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 cup shortening
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp. almond extract
1 1/2 cups rolled oats
1 1/2 cups Chex or corn flakes, lightly crushed (or Rice Krispies, uncrushed)
4 oz almond bark
1/2 cup sliced almonds, toasted

Using an electric mixer, beat shortening until creamy; gradually add white sugar and brown sugar, beating well. Add eggs and almond extract; beat well. In another bowl, combine flour, baking soda, baking powder, and salt; stir until blended. Add flour mixture to sugar mixture mixing until just blended. Slightly crush cereal, only to the point there aren't large pieces. Carefully stir in oats and cereal.

Using an ice cream scoop, drop dough on a cookie sheet 2" apart. Bake at 325 for 12 to 14 minutes. Cool for 2 minutes on cookie sheet before removing to a wire rack to cool completely.

Place almond bark in a glass bowl and melt in the microwave using 50% power, in 45 second intervals. Drizzle melted bark on cooled cookies. Sprinkle with sliced almonds. Allow cookies to set up on wire racks, or place in the refrigerator for a quicker set up.

Recipe Source: Adapted from Call me PMC