Dip And Sprinkle

Servings: 60
Ingredients:

2 1/3 c  Sifted flour
1/4 ts Salt
1 c  Butter softened
2/3 c  Sugar
1    Egg yolk
1 ts Vanilla
1 c  Finely ground almonds

6 oz Semi-sweet chocolate chips
3 tb Butter
1 tb Hot water
Choc. or candy sprinkles

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. from: _Cookiemania_