Almond Crisps Drizzled with Chocolate

For the Almond Crisps:

1/2 cup unsalted butter, at room temperature
1 cup firmly packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup finely chopped almonds

For the Chocolate Glaze:
6 ounces semisweet chocolate, chopped
1 teaspoon solid vegetable shortening

In a large bowl, using an electric mixer on high speed, cream the butter until it is fluffy and pale yellow. Add the brown sugar and continue to beat on high speed until the mixture is no longer gritty when rubbed between your finger and thumb. Add the egg and vanilla and beat on low speed until blended.

Sift the flour, baking powder, and salt together into a sheet of waxed paper. Add to the butter mixture and mix on low speed or stir with a wooden spoon until well blended. Stir in the almonds.

Preheat the oven to 400 F. Have ready 2 ungreased baking sheets, preferable sheets with a nonstick finish.

Drop the batter by level teaspoonfuls onto the baking sheets, spacing the cookies at least 2 inches apart. Bake until the edges turn golden but the cookies are still soft, about 5 minutes. Let the cookies cool on the pans on wire racks for exactly 5 minutes, then carefully transfer them to the racks to cool completely.

To make the chocolate glaze, combine the chocolate and shortening, if using, in the top of a double boiler and melt, stirring occasionally, over barely simmering water. Alternately, combine the chocolate and shortening in a glass bowl and microwave on high for 1 minute, or until shiny and soft. Stir to even out the texture.

Using the tines of a fork, drizzle the chocolate on the top of a cooled cookie. Repeat with the remaining cookies. Set on wire racks and let cool until set, about 1 hour. To hasten cooling, refrigerate the cookies for about 15 minutes.

Submitted by Toni H.