Dipped Vanilla Crescents
- 1/2 cup butter, softened
- 1/2 cup ground almonds
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1 cup flour
- 2 tbs cornstarch
- 2 squares (1 ounce each) semi sweet chocolate
- 1/2 tsp shortening
- In a mixing bowl, cream butter, almonds, sugar and vanilla; add flour and cornstarch. Roll into 1 inch balls; shape into crescents and place on greased baking sheets.
- Bake at 375 for 8-10 minutes or until lightly browned. Cool completely on wire racks. Melt chocolate and shortening in microwave or double boiler; stir until smooth.
- Dip one end of each crescent into chocolate; cool on waxed paper. Refrigerate for about 30 minutes to firm the chocolate.