Cookies:
1 c Powered sugar
1 c Margarine or butter;
-softened
1 Egg
1 ts Almond extract
1 1/2 c Flour
1/2 ts Salt
Glaze:
8 oz Semi-sweet chocolate squares
= cut into pieces
1 tb Shortening
Almond slices (if desired)
Recipe by: K KALINOWSKI (XUZT80A)
Heat oven to 400 degrees. In large bowl, beat powered
sugar and margarine until light and fluffy. Add egg and
almond extract; blend well. Lightly spoon flour into
measuring cup; level off. Stir in flour and salt; mix
well. Fill cooie press with dough. Using the bar plate,
form 4 strips of dough the length of the ungreased cookie
sheet. Score the cookie dough at 2 1/2 inch intervals.
Bake at 400 degrees for 3 to 5 minutes or until set but not
brown. Cut strips into individual cookie on scored lines.
Immediately remove from cookie sheet. Cool completely.
Line cookie sheets with waxed paper. In small saucepan
over low heat, melt chocolate and shortening, stirring
constantly. Remove from heat. Set saucepan in hot water
to maintain dipping consistency. Dip half of cooled cookie
into chocolate; allow excess to drip off. Place cookie on
prepared cookie sheet. Garnish with almond slices (if
desired). Allow glaze to set. Store between sheet os
waxed paper covered in container in cool place. 8 doz.
cookies.
