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INGREDIENTS:
- 1/2 cup butter, softened
- 1 cup all-purpose flour
- 1/3 cup cornstarch
- 1/4 cup granulated sugar
- 1/3 cup ground almonds
- 1 teaspoon vanilla extract
- 2 ounces semisweet chocolate
- 1 tablespoon butter
- 1/3 cup chopped blanched almonds
PREPARATION:
In a saucepan over low heat, combine chocolate with remaining 1 tablespoon butter. Heat, stirring occasionally, until melted and well blended. Dip half of each cookie into the chocolate, then dip into chopped almonds. Place on wire rack. Let cool until chocolate is set.
Makes about 2 dozen cookies.
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