COOKIE DOUGH:

2 c. unsifted all-purpose flour
1 c. butter or regular butter, softened
1 c. ground walnuts or pecans
1/2 c confectioners sugar
1/8 tsp. salt
1 tsp. vanilla extract
1/4 tsp. almond extract

CHOCOLATE GLAZE:

1 (6 oz.) pkg. semi-sweet chocolate pieces
2 tbsp. light corn syrup
2 tbsp. light cream
Sliced almonds
Chocolate shot
Multicolored nonpareils
Coconut

Make cookie dough: In large bowl, combine flour, butter, nuts, 1/2 cup sugar, the salt and extracts. With hands, mix until thoroughly blended; shape into a ball. Refrigerate, covered, 1 hour.

Preheat oven to 375 degrees. Shape cookies: Form dough into 1 inch balls. Then with palms of hands, roll each ball into a 3 inch long roll. Place rolls, 2 inches apart, on ungreased cookie sheets; curve to make crescent shapes or ovals. Bake 10 to 12 minutes, or until set but not brown. Let stand 1 minute; remove to rack; cool completely. Make glaze: In top of double boiler, combine chocolate pieces, corn syrup and cream. Cook over hot water, stirring until chocolate is melted and mixture is smooth. Remove from heat. Dip ends of cookies in chocolate glaze; sprinkle with sliced almonds, chocolate shot, nonpareils or coconut. Let stand on wire rack until glaze is set. Refrigerate, covered; or drizzle chocolate glaze over cookies. Makes about 3 1/2 dozen.