INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees; line cookie sheets with parchment paper.
In a large mixer bowl, combine the butter and almond paste. Beat on
low speed, scraping the bowl often, for 1 to 2 minutes until well
mixed. Add the powdered sugar, egg yolks, almond extract and vanilla
extract. Beat on medium speed, scraping the bowl often, for 1 to 2
minutes until well mixed. Reduce the speed to low. Continue beating,
gradually adding the flour and scraping the bowl often, for 1 to 2
minutes until well mixed. Place the dough in a pastry bag with a
1/2-inch opening.  Pipe onto the cookie sheets forming 2 1/2 to  3-inch
logs.  Bake for 13 to 17 minutes, or until the edges are very  lightly
browned. Cool completely on parchment paper. In a 1-quart  saucepan,
melt the chocolate chips and shortening over low heat,  stirring often,
for 5 to 8 minutes until smooth. Remove the cooled  cookies from the
parchment paper and dip the ends or the tops in the  chocolate and then
in the almonds. Place on waxed paper until set.  Penny Halsey
(ATBN65B).  Nutrition Analysis:  110 calories, 2g protein, 10g
carbohydrate, 7g  fat,  Recipe By     : Land O Lakes Holiday Memories
From: Ladies Home Journal- August 1991  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 113
Calories From Fat: 61
Total Fat: 7.1g
Cholesterol: 15.8mg
Sodium: 1.6mg
Potassium: 36.5mg
Carbohydrates: 11.5g
Fiber: <1g
Sugar: 5.2g
Protein: 1.6g