---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Almond Logs Dipped in Chocolate
  Categories: Cookies
       Yield: 54 servings
  
       1 c  Butter; softened
       7 oz Almond paste
       1 c  Powdered sugar
       2    Egg yolks
       1 ts Almond extract
     1/2 ts Vanilla extract
       2 c  All-purpose flour
            Topping:
       1 c  Semisweet chocolate chips
       1 tb Shortening
       1 c  Almonds; finely chopped
  
   Recipe by: Land O Lakes Holiday Memories
       Preheat oven to 350 degrees; line cookie sheets with parchment paper.
   In a large mixer bowl, combine the butter and almond paste. Beat on low
   speed, scraping the bowl often, for 1 to 2 minutes until well mixed. Add
   the powdered sugar, egg yolks, almond extract and vanilla extract. Beat on
   medium speed, scraping the bowl often, for 1 to 2 minutes until well mixed.
   Reduce the speed to low.
      Continue beating, gradually adding the flour and scraping the bowl
   often, for 1 to 2 minutes until well mixed. Place the dough in a pastry bag
   with a 1/2-inch opening. Pipe onto the cookie sheets forming 2 1/2 to
   3-inch logs. Bake for 13 to 17 minutes, or until the edges are very lightly
   browned.  Cool completely on parchment paper.
   
       In a 1-quart saucepan, melt the chocolate chips and shortening over low
   heat, stirring often, for 5 to 8 minutes until smooth. Remove the cooled
   cookies from the parchment paper and dip the ends or the tops in the
   chocolate and then in the almonds. Place on waxed paper until set. Penny
   Halsey (ATBN65B). Nutrition Analysis: 110 calories, 2g protein, 10g
   carbohydrate, 7g fat, 15mg cholesterol, 35mg sodium.
  
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