Title: Dip and Sprinkle
Categories: Dessert Cookie
Yield: 60 Servings
| 1/4 | ts | Salt |
| 2/3 | c | Sugar |
| 1 | ts | Vanilla chocolate dipping mixture-- |
| 6 | oz | Semi-sweet chocolate chips |
| 1 | tb | Hot water |
| 2 1/3 | c | Sifted flour |
| 1 | c | Butter softened |
| 1 | | Egg yolk |
| 1 | c | Finely ground almonds |
| 1 | | ----------------------- |
| 3 | tb | Butter |
| | | 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_