Dip And Sprinkle

Servings: 60
Ingredients:

--------------------------COOKIE--------------------------
2 1/3 c  Sifted flour
1/4 t  Salt
1 c  Butter softened
2/3 c  Sugar
1 ea Egg yolk
1 t  Vanilla
1 c  Finely ground almonds
-----------------CHOCOLATE DIPPING MIXTURE-----------------
6 oz Semi-sweet chocolate chips
3 T  Butter
1 T  Hot water
1 x  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_

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