Ingredients Jump to Instructions ↓

  1. 1 cup butter, softened

  2. 1 package (8 ounces) cream cheese, softened

  3. 1 cup sugar

  4. 1/2 teaspoon vanilla extract

  5. 2 tablespoons grated orange peel

  6. 2-1/2 cups all-purpose flour

  7. 1/2 teaspoon salt

  8. 1 cup finely chopped blanched almonds GLAZE:

  9. 5 ounces semisweet chocolate, chopped

  10. 3 tablespoons butter

  11. 1/4 cup finely chopped blanched almonds

Instructions Jump to Ingredients ↑

  1. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in vanilla and orange peel. Combine the flour and salt; gradually add to creamed mixture and mix well. Stir in almonds. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 325° for 20-25 minutes or until firm. Remove to wire racks to cool. For glaze, in a microwave, melt chocolate and butter; stir until smooth. Dip each cookie halfway into chocolate; allow excess to drip off. Immediately sprinkle with almonds. Place on waxed paper until set. Yield: 6 dozen.


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