Updated Wednesday, October 27th, 2010
Yield: 3 dozen
In a small saucepan over hot (not boiling) water, melt chocolate pieces with milk; cool slightly. Sift flour with salt. Start heating the oven to 350°F. In mixer bowl, beat butter at medium speed until creamy; beat in sugar and vanilla until light and fluffy; add melted chocolate. Beat in flour mixture gradually until thoroughly blended. Stir in almonds. Shape rounded teaspoons of mixture into crescents and place on ungreased cookie sheets. Bake for 12 to 15 minutes. Cool on wire racks and store in a tightly covered container.
In this issue: Summer Off the Beaten Path
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