makes: 2 dozen
1-1/2 cups semi-sweet chips
2/3 cup powdered sugar
3/4 cup butter, room temperature
1 egg yolk
1 1/4 cup all-purpose flour
1/4 cup cornstarch
1/2 cup semi-sweet chocolate chips
1 1/2 tablespoons vegetable shortening
1/4 cup toasted chopped almonds
Preheat oven to 350F.
Melt the 1-1/2 cups chocolate chips; set aside.
Sift powdered sugar into a bowl.
Add butter and egg yolk.
Beat until creamy.
Add melted chocolate.
Mix in flour and cornstarch.
Transfer the dough to a large pastry bag fitted with a large star tip (or use a cookie press).
Pipe batter onto ungreased cookie sheets into strips about 2″ in length.
or drop by the spoonful on to cookie sheets about 2″ apart on an ungreased cookie sheet.
Bake 8-10 minutes.
Transfer to wire racks to cool.
Let cool on cookie sheet 3 minutes then transfer cookies to wire racks to cool completely.
Melt the 1/2 cup chocolate chips with shortening.
Brush icing on top of each cookie.
Sprinkle with almonds.
Chill until set.