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Dipped Vanillas

 Dipped Vanillas
"A touch of chocolate makes these classics stand out on the holiday cookie tray," Karen Bourne, field editor from Magrath, Alberta. "They're a tradition at our home for Christmas."
15 ServingsPrep: 30 min. + chilling Bake: 10 min./batch + chilling


  • 1/2 cup butter, softened
  • 1/2 cup ground almonds
  • 1/4 cup sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 2 ounces semisweet chocolate
  • 1/2 teaspoon shortening


  • In a small bowl, beat the butter, almonds, sugar and vanilla until
  • blended. Gradually add flour and cornstarch and mix well. Roll into
  • 1-in. balls; shape into crescents and place on greased baking
  • sheets.
  • Bake at 375° for 8-10 minutes or until lightly browned. Cool
  • completely on wire racks.
  • In a microwave, melt chocolate and shortening; stir until smooth. Dip
  • one end of each crescent into chocolate; allow excess to drip off.
  • Place on waxed paper-lined baking sheets. Decorate as desired.
  • Refrigerate for 30 minutes or until set. Yield: about 2-1/2 dozen.
Nutritional Facts: 1 serving (2 each) equals 130 calories, 8 g fat (4 g saturated fat), 16 mg cholesterol, 62 mg sodium,

2 of 2

Dipped Vanillas (continued)

Nutritional Facts: 12 g carbohydrate, 1 g fiber, 2 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.