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.
Pairs Well With
I found these cookies in a Taste of Home Cookbook several years ago and they quickly became a Christmas tradition in my house. As a variation, I "ice" the bottom of the cookie with tempered chocolate.