---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Dip and Sprinkle
  Categories: Cookies
       Yield: 60 servings
  
       1 x  -----------cookie-----------
     1/4 ts Salt
     2/3 c  Sugar
       1 ts Vanilla
       1 x  -chocolate dipping mixture--
       6 oz Semi-sweet chocolate chips
       1 tb Hot water
   2 1/3 c  Sifted flour
       1 c  Butter softened
       1    Egg yolk
       1 c  Finely ground almonds
       1    -----------------------
       3 tb Butter
       1 x  Choc. or candy sprinkles
  
     1.  Sift already sifted flour with salt and set aside.  In large bowl,
     cream butter with electric mixer at medium speed.  Add sugar, egg yolk,
   and
     vanilla.  Beat until light and fluffy.  Gradually add flour and salt
     mixture and almonds, mixing until well blended. 2. Shape dough into two
     logs, each 1 1/2 inches in diameter, and wrap in wax paper. Refrigerate
     until firm, at least two hours. 3. Preheat oven to 350. Lightly grease a
     cookie sheet.  Using a ruler, mark each log at 1/4 inch intervals. With
   a
     sharp thin knife, cut into slices and put onto prepared cookie sheet,
   one
     inch apart. 4. Bake 8-10 minutes or until lightly browned. Remove from
     cookie sheet and cool on rack. 5. Prepare chocolate mixture. In top of
     double boiler, over hot water, melt chocolate chips and butter. Stir in
   hot
     water. 6. Lay sheet of wax paper on table. Dip half of each cookie into
   hot
     chocolate mixture and put on wax paper. 7. If using sprinkles, dip a few
     cookies and then sprinkle while chocolate is still wet. Let dry at least
     one hour. from: _Cookiemania_
  
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