---------- Recipe via Meal-Master (tm) v8.05

Title: Mrs Fields Almond Crunch Cookies
Categories: Cookies, Copycat
Yield: 18 Cookies

1/2 c Butter; softened
3/4 c Sugar
1 lg Egg
1/2 ts Almond extract
1/4 c Almonds (1 oz);
- ground in a blender or
- food processor
1 c Almonds (4 oz); sliced
1 c Flour
1/4 c Heavy cream
1 c Semisweet chocolate chips
2 ts Light corn syrup

Preheat oven to 300?F. In a medium bowl blend butter and sugar
with an electric mixer until mixture forms a grainy paste. Scrape
down sides of bowl, then add egg and almond extract. Beat at medium
speed until light and fluffy. Add the ground almonds and flour, and
blend at low speed just until combined. Form dough into 1-1/2"
balls and roll in sliced almonds, coating each ball thoroughly.
Place balls on ungreased cookie sheets, 2" apart.

Bake for 15 to 18 minutes or until cookies are slightly brown along
edges. Immediately transfer cookies to a cool surface cover with
waxed paper.

Chocolate Glaze:

Scald cream in a small saucepan then remove from heat. Stir in
chocolate chips and corn syrup; cover and let stand for 15 minutes.
With small wire whisk or wooden spoon, gently mix glaze until
smooth, being careful not to create bubbles in the chocolate. When
cookies are completely cool, drizzle patterns on them with the warm
chocolate glaze, or dip half of each cookies into the glaze.
Refrigerate the cookies on waxed paper until the glaze has
set--about 10 minutes.

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