Chocolate dipped almond cookies

96 Servings

Ingredients

Quantity Ingredient
1 cup Unsalted Butter
⅔ cup Sugar
1 large Egg Yolk
1 teaspoon Vanilla
2 cups Flour
¼ teaspoon Salt
1⅓ cup Blanched Almonds -- finely
Chopped
Chocolate Dip-----
9 ounces Semisweet Chocolate Chips --
(1 1/2 cups)
4½ tablespoon Butter
1½ tablespoon Hot Water

Directions

Cream the butter and sugar until light and fluffy. Add the yolk and vanilla, then flour, salt and finely chopped almonds, mixing well.

Shape the dough into 2 rolls, each 1½ inches in diameter. Wrap rolls and refrigerate until firm, about 2 hours.

Preheat oven to 350 and line baking sheets with parchment paper.

With a sharp knife, cut the dough into ¼-inch thick slices. Place 1 to 2 inches apart on baking sheets and bake 8-10 minutes, just until lightly browned. Cool.

In the top of a double boiler, melt the chocolate and butter for the topping. Add the hot water and stir until smooth. Dip an edge of each cookie into the chocolate and cool. Makes 8 dozen.

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