Chocolate Almond Spritz Wafers

Yields:	8 dozen
Rate this Recipe

Be the first to add a photo of this recipe!

Heat oven to 400 degrees.

In large bowl, beat powered sugar and margarine until light and fluffy.

Add egg and almond extract; blend well.

Lightly spoon flour into measuring cup; level off.

Stir in flour and salt; mix well.

Fill cookie press with dough.

Using the bar plate, form 4 strips of dough the length of the ungreased cookie sheet.

Score the cookie dough at 2 1/2 inch intervals.

Bake at 400 degrees for 3 to 5 minutes or until set but not brown.

Cut strips into individual cookie on scored lines.

Immediately remove from cookie sheet.

Cool completely.

Line cookie sheets with waxed paper.

In small saucepan over low heat, melt chocolate and shortening, stirring constantly.

Remove from heat. Set saucepan in hot water to maintain dipping consistency.

Dip half of cooled cookie into chocolate; allow excess to drip off.

Place cookie on prepared cookie sheet.

Garnish with almond slices (if desired).

Allow glaze to set. Store between sheet os waxed paper covered in container in cool place.

Not a member? You can still rate this recipe!

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Recipe Bite

by Mark R. Vogel

If you were a leprechaun what would use for an umbrella? I'll bet you never pondered that one huh? Well, according to the medieval...

These are VERY quick and easy. So good they melt in your mouth.

Reviewed by mmfan