1 cup butter, softened
8 ounces cream cheese
1 cup sugar
1/2 teaspoon vanilla
2 tablespoons grated orange peel
2 1/2 cup flour
1/2 teaspoon salt
1 cup blanched almonds, chopped very fine
For the glaze:
4 ounces semi-sweet chocolate
1/4 cup butter
Cream together butter and cream cheese. Add
sugar, vanilla and orange peel and beat until light and fluffy. Mix in flour,
salt and almonds. Shape into 1-inch balls. Place on ungreased cookie sheet.
Flatten with glass dipped in sugar.
Bake for 15 minutes at 325 degrees. When cooled, melt
semi-sweet chocolate and butter over low heat. Spoon 1 teaspoon over center of
each cookie and spread slightly. Sprinkle with almonds.
Makes about 6 dozen.