| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Cookie | 24 | Servings | |
INGREDIENTS
| 1 | pk | (12-oz) (2 cups) Nestle Toll House Little Bits semi-sweet chocolate; divided |
| 2 | Egg whites | |
| 1 | cn | (8-oz) almond paste |
| 1/3 | c | Sifted confectioners' sugar |
| 2 | tb | All-purpose flour |
| 1 | c | Nestle Toll House Little Bits semi-sweet chocolate; reserved from (12-oz) package; divided |
| 1 | tb | Vegetable shortening |
| 1/4 | c | Chopped blanched almonds |
INSTRUCTIONS
COOKIES TOPPING Cookies: Preheat oven to 300 degrees. Melt over hot (not boiling) water, 1 cup Nestle Toll House Little Bits semi-sweet chocolate; stir until smooth. Set aside. In large bowl, combine egg whites, almond paste, confectioners' sugar and flour; beat until smooth. Blend in melted chocolate. Spoon macaroon mixture into pastry bag fitted with rosette tip. Pipe 1-3/4 inch rosettes onto foil-lined cookie sheets. Bake at 300 degrees for 25 minutes. Cool completely on wire racks. Topping: Combine over hot (not boiling) water, 3/4 cup Nestle Toll House Little Bits semi-sweet chocolate and vegetable shortening; stir until morsels are melted and mixture is smooth. Drizzle each macaroon with 1/2 rounded teaspoonful of chocolate. Sprinkle with remaining 1/4 cup Nestle Toll House Little Bits semi-sweet chocolate and chopped almonds. Makes 2 dozen 2-inch cookies From <Favorite Recipes: Nestle Sweet Treats>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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