Tuesday, December 23, 2008

Chocolate Dipped Almond Fingers

I believe this is another cookie we've done every year since we started. If we decide to drop one next year, this will be it. We like them, but the dough is crumbly and annoying. LOL

From Good Housekeeping Christmas Cookbook, page 48

  • 1 c butter or margerine
  • 1/2 c powdered sugar
  • 1 tbsp milk
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 2 c sifted flour
  • 2 c finely chopped, toasted slivered almonds
  • 6ox semi-sweet chocolate
  • 2 tbsp shortening


  1. Mix @ medium speed - beat butter and sugar until light and fluffy. Beat in milk, vanilla, and salt.
  2. Mix @ low speed - beat in flour. Stir in almonds.
  3. Wrap dough in wax paper. Chill 3 hours.
  4. Shape into 2 inch fingers, place on ungreased sheet.
  5. Bake 15 min @ 325 F. Cool on wire racks.
  6. In double boiler over hot, not boiling, water, melt chocolate with shortening.
  7. Dip end of cookies in chocolate. Let dry on racks.
  8. Store in loosely covered containers at room temperature.