A touch of chocolate makes these classics stand out on the cookie tray.

In a mixing bowl, cream butter, almonds, sugar and vanilla; add flour and cornstarch Rool into 1-in balls; shape into crescents and place on greased baking sheets. Bake at 375 for 8-10 min. Or until lightly browned. Cool completely on wire racks. Melt chocolateand shortening in a microwave stir until smooth. Dip one end of each crescent into chocolate, cool on waxed paper. Refrigerate about 30 min. Yield: about 2 1/2 dozen.