Makes about 3 dozen cookies
|1||cup butter, softened|
|1/3||cup granulated sugar|
|1-3/4||cups all-purpose flour|
|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.
- 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.
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.
|Total Fat||9 g|
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