INGREDIENTS
1
cup butter, softened
1/3
cup granulated sugar
1‑3/4
cups all-purpose flour
1/4
cup cornstarch
1
teaspoon vanilla
1‑1/2
cups ground toasted almonds*
Chocolate Glaze or powdered sugar
*To toast almonds, spread in single layer on baking sheet. Bake in preheated 350°F oven 8 to 10 minutes or until golden brown, stirring frequently.
PREPARATION:
- Preheat oven to 325°F. Beat butter and granulated sugar in large bowl until creamy. Mix in flour, cornstarch and vanilla. Stir in almonds. Shape tablespoonfuls of dough into crescents. Place 2 inches apart on ungreased cookie sheets.
- Bake 22 to 25 minutes or until light brown. Cool 1 minute. Remove to wire racks; cool completely. Prepare Chocolate Glaze; drizzle over cookies. Allow chocolate to set, then store in airtight container. Or, before serving, sprinkle with powdered sugar.
Chocolate Glaze
Place 1/2 cup semisweet chocolate chips and 1 tablespoon butter in small resealable plastic bag. Place bag in bowl of hot water for 2 to 3 minutes or until chocolate is softened. Dry with paper towel. Knead until chocolate mixture is smooth. Cut off very tiny corner of bag. Drizzle chocolate mixture over cookies.
This recipe appears in:
Nut
NUTRITIONAL INFORMATION:
Sodium
56 mg
Protein
2 g
Fiber
1 g
Carbohydrate
10 g
Cholesterol
15 mg
Total Fat
9 g
Calories
123
DIETARY EXCHANGE:
Fat
2
Starch
1/2
