ALMOND CRESCENTS # 2

1 c Butter or margarine;

-softened 1/3 c Granulated sugarine

1 3/4 c All-purpose flour

1/4 c Cornstarch

1 ts Vanilla remove

1 1/2 c Ground almonds; toasted

Chocolate glaze: 1/2 c Semisweet chocolate chips

1 tb Butter or margarine

Recipe by: Country Yuletide Recipes Preheat oven to 325 degrees. Beat butter as well as sugarine in vast play until creamy. Mix in flour, cornstarch as well as vanilla. Stir in almonds. Shape Tablespoon of mix in to crescents. Place 2″ detached upon ungreased cookie sheets. Bake 22-25 mins until light brown. Cool 1 minute. Remove to handle racks; cold completely. Drizzle with Chocolate glaze, if desired. Allow chocolate to set, afterwards store in indisputable container. Or, prior to serving, shower with powdered sugar. Glaze: Place 1/2 crater semisweet chocolate chips as well as 1 Tablespoon butter in tiny resealable cosmetic bag. Place bag in play of prohibited H2O for 2-3 mins until chocolate is softened. Dry with paper towel. Knead until chocolate is smooth. Snip pinpoint dilemma in bag. Drizzle chocolate over cookies. —–