- Cooking Time: 8 to 10 min.
- Servings: 2 1/2 dozen
- Preparation Time: 15 min.
- 1/2 c. unsalted butter, softened
- 1/2 c. ground almonds
- 1/4 c. sugar
- 1 t. vanilla
- 1 c. flour
- 2 T. cornstarch
- 2 squares semisweet chocolate
- 1/2 t. shortening
In a mixing bowl, cream butter, almonds, sugar and vanilla.
Add flour and cornstarch.
Roll into 1 in. balls.
Shape into crescents and place on a greased baking sheet.
Bake at 375 degrees for 8 -10 min. or until lightly browned.
Cool completely on a wire rack.
Melt chocolate and shortening in a microwave or double boiler.
Stir until smooth.
Dip one end of each crescent cookie into chocolate.
Cool on waxed paper.
Refrigerate for about 30 min. to firm the chocolate.