Chocolate Dipped Almond Crescents
|Butter/Margarine||1 Cup (16 tbs), softened|
|Powdered sugar||1 Cup (16 tbs)|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Almond extract||1 1⁄2 Teaspoon|
|Semisweet chocolate chips||6 Ounce|
Preheat oven to 375°F.
Line cookie sheets with parchment paper or leave ungreased.
Cream butter, sugar and egg yolks in large bowl.
Beat in flour and almond extract until well mixed.
Shape dough into 1-inch balls.
Roll balls into 2-inch long ropes, tapering both ends.
Curve ropes into crescent shapes.
Place 2 inches apart on cookie sheets.
Bake 8 to 10 minutes or until set, but not browned.
Remove to wire racks to cool.
Melt chocolate chips in top of double boiler over hot, not boiling, water.
Dip one end of each crescent in melted chocolate.
Place on waxed paper; cool until chocolate is set.