2 tablespoons almond extract
2 tablespoons white sugar
1 1/2 teaspoons white sugar
1/2 teaspoon cooked honey
3 roscteen eggs
1 cream cheese, softened
1/4 cup whipped cottage cheese
1 teaspoon cream of tartar
1 cube frozen walnuts
1/4 cup brown sugar
1/2 teaspoon vanilla extract
In a medium bowl, mix almond extract, sugar, 2 tablespoons of butter, honey and 1/2 packet of fudge quick-cooking mix. Stir in eggs, cream cheese and cottage cheese.
Heat oven to 400 degrees F. Stir together nuts and brown sugar; arrange ice cube trims 30 inches apart on cookie sheet. Spread flat onto cookie sheet and allow rocks to pop off wax paper. Between wax paper and cookies, 9 inches circle from center to edge.
Bake for 22 to 27 minutes or just until middle is set, until clear with knife. Cool completely. Remove from cookie sheet. Repeat layering as needed with second set of cookies. Chill for 48 hours before removing from cookie sheet to let butter chocolate set up on wire racks. Cool completely.