Dip and Sprinkle

Title:
Dip and Sprinkle

Yield:
60 Servings

Categories:
Desserts,
Biscuits




Ingredients:




-----------------------------------COOKIE-----------------------------------


 2 1/3 c  Sifted flour


   1/4 ts Salt


     1 c  Butter softened


   2/3 c  Sugar


     1    Egg yolk


     1 ts Vanilla


     1 c  Finely ground almonds





-------------------------CHOCOLATE
DIPPING MIXTURE-------------------------


     6 oz Semi-sweet chocolate chips


     3 tb Butter


     1 tb Hot water


          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_


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini