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Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Eggs		Chocolate, Cookies	96	Servings

INGREDIENTS

1	c	Unsalted Butter
2/3	c	Sugar
1	lg	Egg Yolk
1	ts	Vanilla
2	c	Flour
1/4	ts	Salt
1 1/3	c	Blanched Almonds — finely
		Chopped
		Chocolate Dip—–
9	oz	Semisweet Chocolate Chips —
		(1 1/2 cups)
4 1/2	tb	Butter
1 1/2	tb	Hot Water

INSTRUCTIONS

Cream the butter and sugar until light and fluffy. Add the yolk and
vanilla, then flour, salt and finely chopped almonds, mixing well. Shape
the dough into 2 rolls, each 1 1/2 inches in diameter. Wrap rolls and
refrigerate until firm, about 2 hours.
Preheat oven to 350 and line baking sheets with parchment paper.
With a sharp knife, cut the dough into 1/4-inch thick slices. Place 1 to 2
inches apart on baking sheets and bake 8-10 minutes, just until lightly
browned. Cool.
In the top of a double boiler, melt the chocolate and butter for the
topping.  Add the hot water and stir until smooth. Dip an edge of each
cookie into the chocolate and cool. Makes 8 dozen.
Recipe By     :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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