Yield: 3 dozen
---------------------

1 cup margarine, softened
1/2 cup sugar
1 3/4 cups flour
1/4 cup cornstarch
1 teaspoon vanilla
1 1/2 cups toasted almonds
Chocolate Glaze and powdered sugar

Cooking time: 25 minutes
-------------------------------------


Preheat oven to 325 degrees.
Beat margarine and sugar in a large bowl until creamy.
Mix in flour, cornstarch and vanilla.
Stir in almonds.
Shape tablespoonfuls of dough into crescents.
Place 2 inces apart on ungreased baking sheets.

Bake 22-25 minutes or until light brown.

Cool 1 minute.
Remove to wire racks; cool completely.

Prepare Chocolate Glaze:

Place 1/2 cup semisweet chocolate chips and 1 tablespoon margarine in a small reasealable plastic food storage bag.

Place bag in bowl of hot water for 2-3 minutes or until chocolate is softened.
Dry with paper towel.
Knead until chocolate mixture is smooth.
Cut off very tiny corner of bag.
Drizzle chocolate over cookies.
Allow chocolate to set.
Before serving, sprinkle with powdered sugar.

* To toast almonds, spread on baking sheet. Bake at 325 degrees for 4 minutes or until fragrant and golden.

This recipe currently has 0 comments. Add your own comment in the right hand menu.