Dipped Vanilla Crescents
1/2 cup butter, softened
1/2 cup ground almonds
1/4 cup sugar
1 tsp vanilla extract
1 cup flour
2 tbs cornstarch
2 squares (1 ounce each) semi sweet chocolate
1/2 tsp shortening
In a mixing bowl, cream butter, almonds, sugar and vanilla; add flour and
cornstarch. Roll into 1 inch balls; shape into crescents and place on greased
baking sheets.
Bake at 375 for 8-10 minutes or until lightly browned. Cool
completely on wire racks. Melt chocolate and shortening in microwave or double
boiler; stir until smooth.
Dip one end of each crescent into chocolate; cool on waxed
paper. Refrigerate for about 30 minutes to firm the chocolate.
Yield: about 2 1/2 dozen.
