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Ingredientes
- 1/2 c. Salted butter room temperature
- 3/4 c. Sugar
- 1 lrg Egg
- 1 tsp Almond extract
- 1/4 c. Grnd pecans
- 1 c. Sliced almonds
- 1 c. All-purpose flour
- 1/4 c. Heavy cream
- 1 tsp Almond liqueur
- 1 c. Semisweet chocolate chips
- 2 tsp Dark corn syrup
Direcciones
- Preheat oven to 350. In medium mixing bowl, blend butter and sugar with electric mixer. Add in egg and almond extract. Beat till light and fluffy.
- Add in grnd pecans and flour and blend at low speed. Form dough into 2-inch balls. Roll in sliced almonds and coat each well. Place balls on ungreased cookie sheets, 2 inches apart. Bake 15 min or possibly till cookies are slightly golden. Transfer quickly to smooth, flat surface to cold.
- Glaze: Scald cream in saucepan and remove from heat. Stir in chocolate chips, liqueur, and corn syrup and cover. Let stand for 15 min. Whisk glaze till smooth, being careful not to stir too vigorously. Drizzle patterns on cooled cookies. Dip some cookies halfway into chocolate. Refrigeratecookies on waxed paper till chocolate has set. If you do not want to use alcohol in this recipe, substitute with almond extract.
