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Small-Batch Dipped Vanillas

  • Total Time
    Prep: 30 min. + chilling Bake: 10 min. + chilling
  • Makes
    15 cookies


  • 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.
Nutrition 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.
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