Almond Crescents # 2

• 1 cup butter or margarine, softened
• 13 cup sugar granulated
• 1 3/4 cups flour, all-purpose
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1 1/2 cups almonds ground, toasted
• 1/2 cup chocolate chips (semi-sweet)
• 1 tablespoon butter or margarine

1. Preheat oven to 325F (160C).
2. Beat butter and sugar in large bowl until creamy.
3. Mix in flour, cornstarch and vanilla.
4. Stir in almonds.
5. Shape Tablespoon of dough into crescents.
6. Place 2 inches apart on ungreased cookie sheets.
7. Bake 22 to 25 minutes until light brown.
8. Cool 1 minute.
9. Remove to wire racks; cool completely.
10. Drizzle with Chocolate glaze, if desired.
11. Allow chocolate to set, then store in airtight container.
12. Or, before serving, sprinkle with powdered sugar.
13. Glaze: Place 1/2 cup semisweet chocolate chips and 1 Tablespoon butter in small resealable plastic bag.
14. Place bag in bowl of hot water for 2 to 3 minutes until chocolate is softened.
15. Dry with paper towel.
16. Knead until chocolate is smooth.
17. Snip pinpoint corner in bag.
18. Drizzle chocolate over cookies.

butter, sugar, flour, cornstarch, vanilla, almonds ground, chocolate chips, butter

Taken from recipeland.com/recipe/v/almond-crescents-2-4929 (may not work)