Title: Glazed Almond Cookies
Categories: Cookies
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 Jeavy cream
1 ts Almond liqueur
1 c Semisweet chocolate chips
2 ts Dark corn syrup
Preheat oven to 350 F. 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" balls. Roll in sliced almonds and coat
each well. Place balls on ungreased cookie sheets, 2" 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.
