| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Buttr softened |
| 1/2 | c | Ground almonds |
| 1/4 | c | Sugar |
| 1 | Tspoon vanilla extrat | |
| 1 | Cupall- porpuse flour | |
| 2 | Tbspoons cornstarch | |
| 2 | Squares; (1 ounce each) semisweet chocolate | |
| 1/2 | ts | Sshortening |
INSTRUCTIONS
Recipe By : Iara Lewin A touch of chocolate makes these classics stand out on the cookie tray. In a mixing bowl, cream butter, almonds, sugar and vanilla; add flour and cornstarch Rool into 1-in balls; shape into crescents and place on greased baking sheets. Bake at 375 for 8-10 min.or until lightly browned. Cool completely on wire racks. Melt chocolateand shortening in a microwave stir until smooth. Dip one end of each crescent into chocolate,cool on waxed paper. Refrigerate about 30 min. Yield: about 2 1/2 dozen. Posted to JEWISH-FOOD digest V97 #315 by NLImp@aol.com (Iara Lewin) on Dec 2, 1997
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