ALMOND LOGS DIPPED IN CHOCOLATE

1 c Butter; malleable

7 oz Almond pulp

1 c Powdered sugarine

2 Egg yolks

1 ts Almond remove

1/2 ts Vanilla remove

2 c All-purpose flour

Topping: 1 c Semisweet chocolate chips

1 tb Shortening

1 c Almonds; finely chopped

Recipe by: Land O Lakes Holiday Memories Preheat oven to 350 degrees; line cookie sheets with vellum paper. In a vast mixer bowl, mix a butter as good as almond paste. Beat upon low speed, scraping a play often, for 1 to 2 mins until good mixed. Add a powdered sugar, egg yolks, almond remove as good as vanilla extract. Beat upon middle speed, scraping a play often, for 1 to 2 mins until good mixed. Reduce a speed to low. Continue beating, progressively adding a flour as good as scraping a play often, for 1 to 2 mins until good mixed. Place a mix in a fritter bag with a 1/2-inch opening. Pipe onto a cookie sheets combining 2 1/2 to 3-inch logs. Bake for thirteen to seventeen minutes, or until a edges have been really easily

browned. Cool utterly upon vellum paper. In a 1-quart saucepan, warp a chocolate chips as good as cutting over low heat, stirring often, for 5 to 8 mins until smooth. Remove a cooled cookies from a vellum paper as good as drop a ends or a tops in a chocolate as good as afterwards in a almonds. Place upon waxed paper until set. Penny Halsey (ATBN65B). Nutrition Analysis: 110 calories, 2g protein, 10g carbohydrate, 7g fat, 15mg cholesterol, 35mg sodium. —–