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Dip and Sprinkle

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CATEGORY CUISINE TAG YIELD
Eggs Desserts, Biscuits 60 Servings

INGREDIENTS

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

INSTRUCTIONS

COOKIE
CHOCOLATE DIPPING MIXTURE
1.  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.
2.  Shape dough into two logs, each 1 1/2 inches in diameter, and wrap in
wax paper.  Refrigerate until firm, at least two hours.
3.  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.
4.  Bake 8-10 minutes or until lightly browned. Remove from cookie sheet
and cool on rack.
5.  Prepare chocolate mixture.  In top of double boiler, over hot water,
melt chocolate chips and butter. Stir in hot water.
6.  Lay sheet of wax paper on table.  Dip half of each cookie into hot
chocolate mixture and put on wax paper.
7.  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:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”

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