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Dip And Sprinkle

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CATEGORY CUISINE TAG YIELD
Eggs Biscuits, Desserts 60 Servings

INGREDIENTS

2 1/3 c Sifted flour
1/4 t Salt
1 c Butter softened
2/3 c Sugar
1 Egg yolk
1 t Vanilla
1 c Finely ground almonds
6 oz Semi-sweet chocolate chips
3 T Butter
1 T Hot water
Choc. or candy sprinkles

INSTRUCTIONS

Sift already sifted flour with salt and set aside. In large bowl,
cream butter with electric mixer at medium speed. Add sugar, egg  yolk,
and vanilla.  Beat until light and fluffy. Gradually add flour  and
salt mixture and almonds, mixing until well blended. Shape dough  into
two logs, each 1 1/2 inches in diameter, and wrap in wax paper.
Refrigerate until firm, at least two hours. Preheat oven to 350.
Lightly grease a cookie sheet. Using a ruler, mark each log at 1/4
inch intervals. With a sharp thin knife, cut into slices and put onto
prepared cookie sheet, one inch apart. Bake 8-10 minutes or until
lightly browned. Remove from cookie sheet and cool on rack. Prepare
chocolate mixture. In top of double boiler, over hot water, melt
chocolate chips and butter. Stir in hot water. Lay sheet of wax paper
on table.  Dip half of each cookie into hot chocolate mixture and put
on wax paper. If using sprinkles, dip a few cookies and then sprinkle
while chocolate is still wet.  Let dry at least one hour.  from:
Cookiemania  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“Awesome: you don’t know the meaning of the word until you meet Jesus”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 87
Calories From Fat: 50
Total Fat: 5.8g
Cholesterol: 12.7mg
Sodium: 10.8mg
Potassium: 23.1mg
Carbohydrates: 8.2g
Fiber: <1g
Sugar: 2.4g
Protein: 1.2g


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