Dip And Sprinkle

Recipe Ingredients

		Cookie
2 1/3 cups	145g / 5.1oz	Sifted flour
1		Egg yolk
1/4 teaspoon	1.3ml	Salt
1 teaspoon	5ml	Vanilla
1 cup	198g / 7oz	Butter softened
1 cup	146g / 5.1oz	Finely ground almonds
2/3 cup	131g / 4.6oz	Sugar
		Chocolate Dipping Mixture
6 oz	170g	Semi-sweet chocolate chips
1 tablespoon	15ml	Hot water
3 tablespoons	45ml	Butter
		Choc or candy sprinkles

Recipe Instructions

1. Sift already sifted flour with salt and set aside. In large bowl, cream butter with electric mixer at medium speed. Add sugar, egg yolk, and vanilla. Beat until light and fluffy. Gradually add flour and salt mixture and almonds, mixing until well blended.

2. Shape dough into two logs, each 1 1/2 inches in diameter, and wrap in wax paper. Refrigerate until firm, at least two hours.

3. Preheat oven to 350. Lightly grease a cookie sheet. Using a ruler, mark each log at 1/4 inch intervals. With a sharp thin knife, cut into slices and put onto prepared cookie sheet, one inch apart.

4. Bake 8-10 minutes or until lightly browned. Remove from cookie sheet and cool on rack.

5. Prepare chocolate mixture. In top of double boiler, over hot water, melt chocolate chips and butter. Stir in hot water.

6. Lay sheet of wax paper on table. Dip half of each cookie into hot chocolate mixture and put on wax paper.

7. If using sprinkles, dip a few cookies and then sprinkle while chocolate is still wet. Let dry at least one hour.

Source:
Edie Jenson

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