Yield: 1 Servings
|½ cup||Buttr softened|
|½ cup||Ground almonds|
|1 \N||Tspoon vanilla extrat|
|1 \N||Cupall- porpuse flour|
|2 \N||Tbspoons cornstarch|
|2 \N||Squares; (1 ounce each) semisweet chocolate|
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