Homemade Amaretto Liqueur

3/4 cup golden sugar
1/4 cup demerara sugar
1 cup water
1 1/2 cups vodka
2 Tbs almond extract
1 Tbs vanilla extract

Bring the sugars and water to a boil in a pot/saucepan until the sugar is fully dissolved.
Remove from heat and allow the sugar syrup to cool completely (an hour or so).
Once the sugar syrup is cool, add in the vodka and extracts. Stir everything together, pour through a funnel into a bottle and store in a cool place.

Lorbles Soft Chocolate Cookies

2 cups barley flour
1/2 cup chocolate milk powder
1/8 cup cocoa powder
1 tsp baking powder
1 tsp salt 
1/2 tsp baking soda
3/4 cup canola oil
1 cup sugar
2 large eggs
1/3 cup pareve cream
2 tsp vanilla extract

Optional Stir Ins:
1 1/2 cups chopped almond
1 1/2 cups semisweet chocolate chips
2 to 2 1/2 cups mini-marshmellows
~For mint chocolate cookies, stir in 1/2-1 tsp mint extract.~

Preparation:
Heat the oven to 350.

Sift or stir together the flour, cocoa powder, baking powder, salt and baking soda. Set Aside.

Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy and lightened in color, about 2 minutes. Add the sugar in a steady stream and beat 1 minute longer to combine well. Add the eggs one at a time, making to to beat well after each addition. Add the vanilla.

Reduce the speed to low, and add the dry ingredients, alternating with the buttermilk or sour cream. Start and end with the dry ingredients. Mix just until blended. Using a rubber spatula, fold in the almonds and chocolate chips.

Use an ice cream scoop, a small one, and portion out 6-8 cookie mounds onto parchment lined sheets. Space them out evenly. Bake for 10 minutes, or until just starting to set on top. Remove from the oven and press nine or ten mini-marshmallows at random onto the tops. Return the cookies to the oven and bake for another 2 minutes or just until the marshmallows start to soften. WATCH CAREFULLY. Do not allow the marshmallows to become too hot or they will melt. These cookies are best slightly under baked.

Let rest on the cookie sheets for 5 minutes or until firm enough to handle before loosening with a large metal spatula. Remove to a wire cooling rack.

(I scooped them as 2tsp cookies and baked for 9mins total. If using marshmellows bake for 7 mins, then pull to place marshmellows and return to oven for 2 additional minutes..)
Adapted from: http://www.thecandidappetite.com/2011/11/13/rocky-road-cookies/