Chocolate-dipped Almond Cookies
Semisweet Chocolate Chips,
(1 1/2 cups)
Cream the butter and sugar until light and fluffy. Add the yolk and
vanilla, then flour, salt and finely chopped almonds, mixing well. Shape
the dough into 2 rolls, each 1 1/2 inches in diameter. Wrap rolls and
refrigerate until firm, about 2 hours.
Preheat oven to 350 and line baking sheets with parchment paper.
With a sharp knife, cut the dough into 1/4-inch thick slices. Place 1 to
2 inches apart on baking sheets and bake 8-10 minutes, just until lightly
In the top of a double boiler, melt the chocolate and butter for the
topping. Add the hot water and stir until smooth. Dip an edge of each
cookie into the chocolate and cool. Makes 8 dozen.