Another addictive cookie that few of us need but all of us love. This dough handles beautifully and could be rolled into smaller crescents, if you prefer.
Yield: Makes 3 dozen.
- 1/2 cup semisweet chocolate pieces
- 1 tablespoon milk
- 2 cups flour
- 1/2 teaspoon salt
- 3/4 cup butter; at room temperature
- 1/2 cup granulated sugar
- 2 teaspoons vanilla
- 1/2 cup chopped blanched almonds
In a small saucepan over hot (not boiling) water, melt chocolate pieces with milk; cool slightly. Sift flour with salt. Start heating the oven to 350 degrees F. In a mixer bowl, beat butter at medium speed until creamy, then beat in sugar and vanilla until light and fluffy. Add melted chocolate. Beat in flour mixture gradually until thoroughly blended. Stir in almonds. Shape pieces of dough the size of a rounded teaspoon into crescents (the dough will roll into cylinders about 3 inches long) and place on ungreased cookie sheets. Bake for 12 to 15 minutes, keeping a careful watch. Let crescents set on pan a minute or two; then cool on wire racks and store in a tightly covered container.