Dipped vanillas

Yield: 1 Servings

Measure Ingredient
½ cup Buttr softened
½ cup Ground almonds
¼ cup Sugar
1 Tspoon vanilla extrat
1 Cupall- porpuse flour
2 Tbspoons cornstarch
2 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

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