These cookies will become crisp after they have cooled.
Calories
260 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees F).
Step 2
Beat butter and sugar in large bowl until fluffy. Add egg, rum, and vanilla and beat until well blended.
Step 3
Sift flour, cocoa, baking soda and salt into small bowl. Stir dry ingredients into butter mixture. Mix in toffee and chopped almonds.
Step 4
Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet, spacing 2 inches apart. Bake until cookies puff slightly and crack on top but are still soft to tough, about 11 minutes. Let cookies cool on sheet 1 minutes. Transfer cookies to rack and cool completely. Repeat shaping and baking with remaining batter.