Almond Crescents # 2

Directions

Preheat oven to 325℉ (160℃).

Beat butter and sugar in large bowl until creamy.

Mix in flour, cornstarch and vanilla. Stir in almonds.

Shape Tablespoon of dough into crescents. Place 2 inches apart on ungreased cookie sheets.

Bake 22 to 25 minutes until light brown.

Cool 1 minute. Remove to wire racks; cool completely.

Drizzle with Chocolate glaze, if desired. Allow chocolate to set, then store in airtight container.

Or, before serving, sprinkle with powdered sugar.

Glaze: Place ½ cup semisweet chocolate chips and 1 Tablespoon butter in small resealable plastic bag.

Place bag in bowl of hot water for 2 to 3 minutes until chocolate is softened.

Dry with paper towel.

Knead until chocolate is smooth.

Snip pinpoint corner in bag.

Drizzle chocolate over cookies.