1/2 c salted butter, — room
: temperature
3/4 c sugar
1 lg egg
1 ts almond extract
1/4 c ground pecans
1 c sliced almonds
1 c all-purpose flour
1/4 c heavy cream
1 ts almond liqueur
1 c semisweet chocolate chips
2 ts dark corn syrup
Preheat oven to 350. In medium mixing bowl, blend butter and sugar
with electric mixer. Add egg and almond extract. Beat until light and
fluffy. Add ground pecans and flour and blend at low speed. Form
dough into 2-inch balls. Roll in sliced almonds and coat each well.
Place balls on ungreased cookie sheets, 2 inches apart. Bake 15
minutes or until cookies are slightly golden brown. Transfer quickly
to smooth, flat surface to cool.
Glaze: Scald cream in saucepan and remove from heat. Stir in chocolate
chips, liqueur, and corn syrup and cover. Let stand for 15 minutes.
Whisk glaze until smooth, being careful not to stir too vigorously.
Drizzle patterns on cooled cookies. Dip some cookies halfway into
chocolate. Chill cookies on waxed paper until chocolate has set. If
you don’t want to use alcohol in this recipe, substitute with almond
extract.
Yields
4 Servings