Almond-Tipped Shortbread Fingers                        Becky Grasso

1 cup butter (no substitutes) softened

¾ cups packed brown sugar

2 tsp. vanilla

2 cups flour

6 squares white baking chocolate (or dark Chocolate)

1 ¼ cup chopped almonds.

In bowl, cream cutter and brown sugar.  Beat in vanilla. Gradually add flour.  Shape ½ cupfuls of dough  in ½ thick logs.  Cut logs into 2 inch pieces.  Place 2 inches apart on ungreased baking sheets.  Bake at 325²  for 15-17 minutes or until lightly browned.  Remove to wire racks to cool.  In a microwave or double boiler, melt chocolate.  Dip one end of each cookie into chocolate, then into almonds.