Recipe - Dipped Vanillas

One half cup Buttr softened
One half cup Ground almonds
One fourth cup Sugar
1 Tspoon vanilla extrat
1 Cupall porpuse flour
2 Tbspoons cornstarch
2 Squares; (1 ounce each)
semisweet chocolate
One half teaspoon Sshortening

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 1in balls; shape into crescents and place on greased
baking sheets. Bake at 375 for 810 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 One half dozen.

Posted to JEWISHFOOD digest V97 #315 by NLImp@aol.com (Iara Lewin) on Dec
2, 1997