Glazed Almond Cookies

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Title: Glazed Almond Cookies
Categories: New, Text, Import
Yield: 4 servings


1/2 c salted butter, -- room
: temperature
3/4 c sugar
1 lg egg
1 ts almond extract
1/4 c ground pecans
1 c sliced almonds
1 c all-purpose flour
1/4 c heavy cream
1 ts almond liqueur
1 c semisweet chocolate chips
2 ts dark corn syrup

Preheat oven to 350. In medium mixing bowl, blend
butter and sugar with electric mixer. Add egg and
almond extract. Beat until light and fluffy. Add
ground pecans and flour and blend at low speed. Form
dough into 2-inch balls. Roll in sliced almonds and
coat each well. Place balls on ungreased cookie
sheets, 2 inches apart. Bake 15 minutes or until
cookies are slightly golden brown. Transfer quickly to
smooth, flat surface to cool.

Glaze: Scald cream in saucepan and remove from heat.
Stir in chocolate chips, liqueur, and corn syrup and
cover. Let stand for 15 minutes. Whisk glaze until
smooth, being careful not to stir too vigorously.
Drizzle patterns on cooled cookies. Dip some cookies
halfway into chocolate. Chill cookies on waxed paper
until chocolate has set. If you don't want to use
alcohol in this recipe, substitute with almond extract.

Recipe By :THE DESSERT SHOW SHOW #DS3065

Date: Tue, 29
Oct 1996 22:59:57 -0500

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