- Preheat oven to 325 F (160 C). Stir flour
with icing sugar and Fry's* Cocoa until well combined. Reserve. Cream butter in
a large mixing bowl until light. Gradually blend in reserved dry ingredients.
Stir in almonds until well combined.
- Using about 1 tbsp (15 mL) at a time, shape the dough into crescent shapes. Do not
flatten. Place crescents on a greased or parchment lined
baking tray and refrigerate for at least 5 minutes.
chilled cookies for 12 to 15 minutes or until bottoms are lightly browned. Cool
completely on a rack.
Fry's* Cocoa with water, butter and corn syrup in a small saucepan. Cook,
stirring, over medium-low heat until mixture thickens, about 5 minutes. Remove
from heat and stir in vanilla. Beat in icing sugar until mixture is smooth and
satiny. Spread glaze over cool cookies. Sprinkle evenly with almonds.
- Set cookies aside until the glaze sets, about 1 hour.