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December 02, 1989 - Image 80

Resource type:
Text
Publication:
The Detroit Jewish News, 1989-12-02

Disclaimer: Computer generated plain text may have errors. Read more about this.

WHY YOU GIVE

already mastered these social skills,
may be hard pressed to murmur a
gracious "thank you" over every gift
they receive. But then, there is

WE HAVE THE FINEST
SELECTION OF BOMBER
& MOTORCYCLE STYLE
LEATHER JACKETS

always another holiday tradition to
look forward to — the annual orgy
of returns and exchanges come the
new year!

Superb
Stewart

ALWAYS DISCOUNT PRICED

DISCOVER

CHOCOLATE-DIPPED
ALMOND COOKIES









1 cup (2 sticks) unsalted butter
2/3 cup sugar
1 large egg yolk
1 teaspoon vanilla extract
2 cups sifted all-purpose flour
% teaspoon salt
1% cups finely chopped blanched almonds

For Decoration:
• 6 ounces semisweet chocolate
• 3 tablespoons unsalted butter
• 1 tablespoon hot water
• Chopped almonds, for garnish

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Cream the butter and sugar until
light and fluffy. Add the egg yolk
and vanilla, then the flour, salt, and
finely chopped almonds, mixing
well.
Shape the dough into 2 rolls, each
1 1 /2 inches in diameter. Wrap rolls
and refrigerate until firm, about 2
hours.
Preheat the oven to 350° F. and
line baking sheets with parchment
paper.
With a sharp knife, cut the dough
into 1 /4-inch-thick slices. Place 1 to
2 inches apart on baking sheets and
bake for 8 to 10 minutes, just until
lightly browned. Cool on a rack.
In the top of a double boiler, melt
the chocolate and butter for the top-
ping. Add the hot water and stir un-
til smooth. Dip an edge of each
cookie into the chocolate, then
sprinkle with the chopped almonds.
Cool on a rack until the chocolate
hardens. Makes 6 dozen.

Recipe's courtesy Martha Stewart's
holiday book, published by Clarkson
N. Potter, Inc., Publishers, New York,
and distributed by Crown Publishers.

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