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Florentines

1/4 c Butter
1/3 c Light brown sugar
- (firmly packed) 1/4 c Sifted flour
1/4 c Whipping cream; plus
1 tb Whipping cream
3/4 c Finely chopped almonds
4 oz Semisweet chocolate
3 tb Butter
PREHEAT OVEN TO 350F. Cream butter and sugar until light and fluffy. Stir in flour alternately with cream, then mix in almonds. Drop teaspoons of batter 3-inches apart on greased and floured baking sheets. With a knife dipped in cold water, spread the batter into 2-inch rounds. Bake for 12 minutes. Cool 1-or-2 minutes on baking sheets then transfer to wire racks. If cookies become hard to remove, return to the oven for 1-or-2 minutes to soften. Melt chocolate with butter and cool slightly. Spread over bottoms of cookies.

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<h1>Florentines</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><br />1/4 c Butter <br />1/3 c Light brown sugar <br />- (firmly packed) 1/4 c Sifted flour <br />1/4 c Whipping cream; plus <br />1 tb Whipping cream <br />3/4 c Finely chopped almonds <br />4 oz Semisweet chocolate <br />3 tb Butter <br />PREHEAT OVEN TO 350F. Cream butter and sugar until light and fluffy. Stir in flour alternately with cream, then mix in almonds. Drop teaspoons of batter 3-inches apart on greased and floured baking sheets. With a knife dipped in cold water, spread the batter into 2-inch rounds. Bake for 12 minutes. Cool 1-or-2 minutes on baking sheets then transfer to wire racks. If cookies become hard to remove, return to the oven for 1-or-2 minutes to soften. Melt chocolate with butter and cool slightly. Spread over bottoms of cookies. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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