Ingredients
- 1/2 in diameter
- 1 5/8 c sugar
- 1 1/4 c butter
- 2 c flour
- 1 3/4 c almonds
- 4 1/2 oz chocolate
- 1/2 c water
- 4 tb apricot jam
- 1 tb butter
- 1 ds cinnamon
sheet 325 for 10-15 min. Cool. Put together in pairs with jam. ICING: Cook sugar with water until it spins a heavy thread. Melt chocolate in double boiler, add butter. Add hot syrup gradually, stirring constantly until smooth and cook until mixture coats a spoon. Top cookies with icing. ----
