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Small-Batch Dipped Vanillas

 Small-Batch Dipped Vanillas
15 ServingsPrep: 30 min. + chilling Bake: 10 min. + chilling


  • 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


  • 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.
  • Bake at 375° for 8-10 minutes or until lightly browned. Cool
  • completely on wire rack.
  • 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.
Nutritional Facts: 1 cookie equals 70 calories,

2 of 2

Small-Batch Dipped Vanillas (continued)

Nutritional Facts: 5 g fat (2 g saturated fat), 8 mg cholesterol, 22 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
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