1/2 c. confectioners' sugar
1 T. milk
1 tsp. vanilla
1/4 tsp. salt
2 c. sifted all-purpose flour
2 c. finely chopped, canned, toasted slivered almonds
1 6-oz. pkg. semi-sweet chocolate chips
2 T. shortening
In medium bowl, with electric mixer at medium speed, beat butter with sugar until light and fluffy. Beat in milk, vanilla and salt. At low speed beat in flour. Then stir in chopped almonds. Wrap dough in waxed paper, refrigerated until cold, or overnight. When dough is cold, shape into 2-inch fingers, bake at 325 on ungreased cookie sheets for 15 minutes. Cool on wire racks. In top of double boiler, over hot, not boiling, water, melt chocolate with shortening, stirring to blend. Carefully dip half of each cookie into the chocolate. Let dry on waxed paper. Store in loosely covered container at room temperature.
No Attribution
Our Swiss Pantry II
First Mennonite Church (Berne, IN)
1987
No comments:
Post a Comment