| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cookies |
18 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter, softened |
| 3/4 |
c |
Sugar |
| 1 |
lg |
Egg |
| 1/2 |
ts |
Almond extract |
| 1/4 |
c |
Almonds (1 0z) ground in a |
|
|
Blender or food processor |
| 1 |
c |
Almonds, sliced (4 oz) |
| 1 |
c |
Flour |
| 1/4 |
c |
Heavy cream |
| 1 |
c |
Semisweet chocolate chips |
| 2 |
ts |
Lt corn syrup |
INSTRUCTIONS
Preheat oven to 300d F. In a medium bowl blend
butter and sugar with an electric mixer until mixture
forms a grainy paste. Scrape down sides of bowl, then
add egg and almond extract. Beat at medium speed until
light and fluffy. Add the ground almonds and flour,
and blend at low speed just until combined. Form dough
into 1 1/2 in balls and roll in sliced almonds,
coating each ball thoroughly. Place balls on
ungreased cookie sheets, 2 in apart. Bake for 15-18
minutes or until cookies are slightly brown along
edges. Immediately transfer cookies to a cool surface
cover with waxed paper.
TO MAKE CHOCOLATE GLAZE; Scald cream in a small
saucepan then remove from heat. Stir in chocolate
chips and corn syrup; cover and let stand for 15
minutes. With small wire whisk or wooden spoon, gently
mix glaze until smooth, being careful not to create
bubbles in the chocolate.
When cookies are completely cool, drizzle patterns
on them with the warm chocolate glaze, or dip half of
each cookies into the glaze. Refrigerate the cookies
on waxed paper until the glaze has set--about 10
minutes. Formatted by BXGT29B
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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