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Author/Submitted by:
Servings: 24
Categories: Chocolate / Cookies / Desserts

1/4  cup  Butter
1/3  cup  Light brown sugar, (firmly packed)
1/4  cup  Sifted flour
1/4  cup  Whipping cream, plus
1  tablespoon  Whipping cream
3/4  cup  Finely chopped almonds
4  ounces  Semisweet chocolate
3  tablespoons  Butter

PREHEAT OVEN TO 350F. Cream butter and sugar until light and fluffy. Stir in flour alternately with cream, then mix in almonds. Drop teaspoons of batter 3-inches apart on greased and floured baking sheets. With a knife dipped in cold water, spread the batter into 2-inch rounds. Bake for 12 minutes. Cool 1-or-2 minutes on baking sheets then transfer to wire racks. If cookies become hard to remove, return to the oven for 1-or-2 minutes to soften. Melt chocolate with butter and cool slightly. Spread over bottoms of cookies. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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