Mrs. field's almond crunch cookies
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Mrs. field's almond crunch cookies
  Cookies    Almonds  
Last updated 6/12/2012 12:54:10 AM. Recipe ID 16057. Report a problem with this recipe.
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      Title: Mrs. field's almond crunch cookies
 Categories: Cookies
      Yield: 18 Servings
 
    1/2 c  Butter, softened
    3/4 c  Sugar
      1 lg Egg
    1/2 t  Almond extract
    1/4 c  Almonds (1 0z) ground in a
           Blender or food processor
      1 c  Almonds, sliced (4 oz)
      1 c  Flour
    1/4 c  Heavy cream
      1 c  Semisweet chocolate chips
      2 t  Lt corn syrup
 
    Preheat oven to 300d F.  In a medium bowl blend butter and sugar
  with an electric mixer until mixture forms a grainy paste. Scrape
  down sides of bowl, then add egg and almond extract. Beat at medium
  speed until light and fluffy.  Add the ground almonds and flour, and
  blend at low speed just until combined. Form dough into 1 1/2 in
  balls and roll in sliced almonds, coating each ball thoroughly.
  Place balls on ungreased cookie sheets, 2 in apart.  Bake for 15-18
  minutes or until cookies are slightly brown along edges.  Immediately
  transfer cookies to a cool surface cover with waxed paper.
    TO MAKE CHOCOLATE GLAZE;  Scald cream in a small saucepan then
  remove from heat.  Stir in chocolate chips and corn syrup; cover and
  let stand for 15 minutes. With small wire whisk or wooden spoon,
  gently mix glaze until smooth, being careful not to create bubbles in
  the chocolate.
    When cookies are completely cool, drizzle patterns on them with the
  warm chocolate glaze, or dip half of each cookies into the glaze.
  Refrigerate the cookies on waxed paper until the glaze has set--about
  10 minutes. Formatted by BXGT29B
 




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Recipe ID 16057 (Apr 03, 2005)

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