Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Buttr softened |
| ½ cup | Ground almonds |
| ¼ cup | Sugar |
| 1 \N | Tspoon vanilla extrat |
| 1 \N | Cupall- porpuse flour |
| 2 \N | Tbspoons cornstarch |
| 2 \N | Squares; (1 ounce each) semisweet chocolate |
| ½ teaspoon | Sshortening |
Recipe By : Iara Lewin
A touch of chocolate makes these classics stand out on the cookie tray.
In a mixing bowl, cream butter, almonds, sugar and vanilla; add flour and cornstarch Rool into 1-in balls; shape into crescents and place on greased baking sheets. Bake at 375 for 8-10 min.or until lightly browned. Cool completely on wire racks. Melt chocolateand shortening in a microwave stir until smooth. Dip one end of each crescent into chocolate,cool on waxed paper. Refrigerate about 30 min. Yield: about 2½ dozen.
Posted to JEWISH-FOOD digest V97 #315 by NLImp@... (Iara Lewin) on Dec 2, 1997