| 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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