Ingredients: |
Ingredients: 2 1/3 C. sifted all purpose flour
1/4 tsp. salt
1 C. butter or margarine, softened
2/3 C. sugar
1 egg yolk
1 tsp. vanilla extract
1 C. finely chopped un-blanched almonds
Chocolate dip:
1 pkg. (6 oz) semisweet chocolate pieces
3 Tbsp. butter or margarine
1 Tbsp. hot water
Chopped almonds, chocolate sprinkles or multi-color nonpareils.
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Directions: |
Directions:Stir flour with salt; set aside. In large bowl, with electric mixer at medium speed, beat butter, sugar, egg yolk and vanilla until light and fluffy. Gradually stir in flour mixture and 1 cup almonds, mixing until well blended. With hands, shape dough into two rolls 1 1/2 inches in diameter. Wrap in foil or plastic wrap. Refrigerate until firm, about 2 hours. Preheat oven to 350 F. Lightly grease cookie sheets. With sharp knife, cut into slices 1/4 thick. Place cookies, 1” apart, on prepared cookie sheets. Bake 8 to 10 minutes, or until lightly browned. Remove to rack; cool. Make chocolate dip: In small saucepan, over low heat, melt chocolate and butter; add hot water. Dip half of each cooled cookie in chocolate mixture. Sprinkle with chopped almonds, chocolate sprinkles or multicolored nonpareils. Makes 6 dozen. |
Personal
Notes: |
Personal
Notes: Unbaked logs can be chilled up to 3 days. Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 week. Above all, for simplicity sake, just roll these cookies jelly-roll fashion, and cut them with unflavored dental floss.
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This recipe for Chocolate-Dipped Butter Cookies is from