1 cup butter, softened
1/3 cup granulated sugar
1 3/4 cups all purpose flour
1/4 cup cornstarch
1 tsp vanilla extract
1 1/2 cups ground toasted almonds (see description)
1/2 cup semisweet chocolate chips
1 tablespoon butter
Preheat oven to 325 F. Beat butter and granulated sugar in large bowl until creamy. Mix in flour, cornstarch and vanilla. Stir in almonds. Shape tablespoons of dough into crescents. Place 2 inches apart on ungreased cookie sheets.
Bake 22-25 minutes or until light brown. Cool 1 minute.
Remove to wire racks; cool completely. Prepare Chocolate Glaze; drizzle over cookies.
Allow chocolate to set, then store in airtight container. Or, before serving, sprinkle with powdered sugar.
Chocolate glaze: Place 1/2 cup semisweet chocolate chips and 1 tbs butter or margarine in small resealable plastic bag. Place bag in bowl of hot water for 2 – 3 minutes or until chocolate is softened. Dry with paper towel. Knead until chocolate mixture is smooth. Cut off very tiny corner of bag. Drizzle chocolate mixture over cookies.
Tips: Note: To toast almonds, spread on cookie sheet. Bake at 325 F for 4 minutes or until fragrant and golden.