TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min. + chilling
MAKES: 15 servings


  • 1/4 cup butter, softened
  • 1/4 cup ground almonds
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1 tablespoon cornstarch
  • 1 ounce semisweet chocolate
  • 1/4 teaspoon shortening
  • Assorted sprinkles

Nutritional Facts

1 each: 70 calories, 5g fat (2g saturated fat), 8mg cholesterol, 22mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.


  1. In a small bowl, beat the butter, almonds, sugar and vanilla until blended. Gradually add flour and cornstarch; mix well. Roll into 1-in. balls; shape into crescents and place on greased baking sheet.
  2. Bake at 375° for 8-10 minutes or until lightly browned. Cool completely on wire rack.
  3. Melt chocolate and shortening in a microwave; stir until smooth. Dip one end of each crescent into chocolate; decorate with sprinkles as desired. Place on waxed paper-lined baking sheet. Refrigerate for 30 minutes or until set. Store in an airtight container. Yield: 15 cookies.
Originally published as Small-Batch Dipped Vanillas in Cooking for 2 Newsletter 2009, p12/09

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Small-Batch Dipped Vanillas

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
tkarinas User ID: 4389335 122497
Reviewed Dec. 8, 2009

"This recipe is incredibly easy to make and tastes very very good. It's definitely a keeper."

Loading Image