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
1 Servings