Nutcrackers

• 1 1/2 c. sifted all-purpose flour
• 1 Tbsp. sugar
• 1/2 c. shortening
• 4 Tbsp. cold water
• 1/4 c. butter or margarine
• 1/3 c. sugar
• 1 Tbsp. almond paste
• 1 Tbsp. light corn syrup
• 2 Tbsp. milk
• 1/2 c. chopped hazelnuts
• 1 c. whole hazelnuts
• 1/2 c. almond paste
• 2 to 3 Tbsp. milk
• 4 sq. semi-sweet chocolate
• 1/4 c. shortening

1. Heat oven to 425u0b0.
2. Sift flour and 1 tablespoon sugar in medium size bowl.
3. Cut in shortening with pastry blender. Sprinkle water over mixture; blend gently with a fork.
4. Press mixture into a ball.
5. Roll out on a well floured board to 1/4-inch thickness.
6. Cut out 12 rounds with 3 1/2-inch biscuit cutter. Place on ungreased cookie sheets.
7. Bake for 10 to 12 minutes, or until golden brown.
8. Transfer to wire rack.
9. Cool.

flour, sugar, shortening, cold water, butter, sugar, almond paste, light corn syrup, milk, hazelnuts, hazelnuts, almond paste, milk, semisweet chocolate, shortening

Taken from www.cookbooks.com/Recipe-Details.aspx?id=456961 (may not work)