| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
54 |
Servings |
INGREDIENTS
| 1 |
c |
Butter — softened |
| 7 |
oz |
Almond paste |
| 1 |
c |
Powdered sugar |
| 2 |
|
Egg yolks |
| 1 |
ts |
Almond extract |
| 1/2 |
ts |
Vanilla extract |
| 2 |
c |
All-purpose flour |
|
|
Topping: |
| 1 |
c |
Semisweet chocolate chips |
| 1 |
tb |
Shortening |
| 1 |
c |
Almonds — finely chopped |
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,
15 mg cholesterol, 35mg sodium.
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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