Almond-Tipped Shortbread Fingers
1 c. butter (no substitutes), softened
3/4 c. packed brown sugar
2 tsp. vanilla extract
2 c. flour
6 squares (1oz. each) white baking chocolate
1 1/4 c. chopped almonds
In mixing bowl, cream butter and brown sugar. Beat in vanilla. Gradually add flour. Shape 1/2 cupfuls of dough into 1/2" thick logs. Cut logs into 2" pieces. Place 2" apart on ungreased baking sheets. Bake at 325º for 15-17 min. or 'til lightly browned. Remove to wire racks to cool. In a microwave or double boiler, melt chocolate. Dip on end of each cookie into chocolate, then into almonds. Place on wax paper to harden.