Nutty Tropical Crisps
¾ cup butter, softened
1 cup sugar
¼ cup light corn syrup
1 egg
½ teaspoon coconut extract
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 cup vanilla chips
2 ½ cups all-purpose flour
2 teaspoons baking soda
¼ teaspoon salt
1 ¼ cups ground pecans
¼ cup ground almonds
In a large mixing bowl, beat butter and sugar until light and fluffy. Add corn syrup, egg, coconut, vanilla, and almond extracts; blend well. Place vanilla chips in a small bowl and microwave on high for 1 minute; stir vigorously until smooth and blend into butter and sugar mixture. In a separate bowl blend flour, baking soda and salt; gradually add to vanilla mixture, blending well. Refrigerate 1 hour or until dough is firm enough to handle. Mix nuts together in a small bowl. Heat oven to 350 degrees. Roll dough into one inch balls and roll in nut mixture, pressing nuts into dough lightly. Place 2 inches apart on ungreased cookie sheet. Bake until golden brown around edges; 7-8 minutes for a soft cookie, and 8-9 for a crisper cookie. Cool several minutes; remove from cookie sheet and cool completely.
Optional vanilla chip glaze: In a small bowl, place 2/3 cup vanilla chips and 1½ teaspoons butter; microwave on high for 1 minute and stir until smooth. Drizzle over each cookie and let set.