Title: Almond Logs Dipped in Chocolate
Categories: Cookies
Yield: 54 servings
1 c Butter; softened
7 oz Almond paste
1 c Powdered sugar
2 Egg yolks
1 ts Almond extract
1/2 ts Vanilla extract
2 c All-purpose flour
Topping:
1 c Semisweet chocolate chips
1 tb Shortening
1 c Almonds; finely chopped
Recipe by: Land O Lakes Holiday Memories
Preheat oven to 350 degrees; line cookie sheets with parchment paper.
In a large mixer bowl, combine the butter and almond paste. Beat on low
speed, scraping the bowl often, for 1 to 2 minutes until well mixed. Add
the powdered sugar, egg yolks, almond extract and vanilla extract. Beat on
medium speed, scraping the bowl often, for 1 to 2 minutes until well mixed.
Reduce the speed to low.
Continue beating, gradually adding the flour and scraping the bowl
often, for 1 to 2 minutes until well mixed. Place the dough in a pastry bag
with a 1/2-inch opening. Pipe onto the cookie sheets forming 2 1/2 to
3-inch logs. Bake for 13 to 17 minutes, or until the edges are very lightly
browned. Cool completely on parchment paper.
In a 1-quart saucepan, melt the chocolate chips and shortening over low
heat, stirring often, for 5 to 8 minutes until smooth. Remove the cooled
cookies from the parchment paper and dip the ends or the tops in the
chocolate and then in the almonds. Place on waxed paper until set. Penny
Halsey (ATBN65B). Nutrition Analysis: 110 calories, 2g protein, 10g
carbohydrate, 7g fat, 15mg cholesterol, 35mg sodium.
