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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