---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Mrs Fields Almond Crunch Cookies
  Categories: Cookies
       Yield: 18 servings
  
     1/2 c  Butter; softened
     3/4 c  Sugar
       1 lg Egg
     1/2 ts Almond extract
     1/4 c  Almonds (1 0z) ground in a
            Blender or food processor
       1 c  Almonds; sliced (4 oz)
       1 c  Flour
     1/4 c  Heavy cream
       1 c  Semisweet chocolate chips
       2 ts Lt corn syrup
  
    Preheat oven to 300.   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 in balls and roll in sliced almonds,
   coating each ball thoroughly.  Place balls on ungreased cookie sheets, 2 in
   apart.
     Bake for 15-18 minutes or until cookies are slightly brown along edges.
   Immediately transfer cookies to a cool surface cover with waxed paper.
   
      TO MAKE 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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