CHOCOLATE DIPPED BUTTER ALMOND CRESCENT COOKIES

 

  • Cooking Time: 8-9 MINUTES EACH BATCH
  • Servings: 2 DOZEN
  • Preparation Time: 15 MINUTES

Ingredients

  • 1 1/2 CUP POWDERED SUGAR
  • 1 CUP LAND O LAKE BUTTER (SOFT)
  • 1 EGG
  • 2-2 1/2 TSP. PURE ALMOND EXTRACT
  • 2 1/2 CUPS FLOUR
  • 1 TSP CREAM OF TARTAR
  • 1 TSP. BAKING SODA
  • CHOCOLATE FOR MELTING

Directions

  • CREAM TOGETHER
  • POWDERED SUGAR & BUTTER
  • ADD - EGGS & ALMOND EXTRACT - MIX WELL
  • ADD - FLOUR, CREAM OF TARTAR, BAKING SODA
  • ONCE ALL MIXED TOGETHER
  • ROLL INTO 1"BALLS THEN 2" ROPES - LAY ON BAKING SHEET
  • IN WHICH YOU WILL SHAPE LIKE A CRESCENT
  • ** (I FIND THAT AN APPLE CORER WORKS THE BEST)
  • PUT 2" APART ON UNGREASED NON STICK BAKING SHEET OR SILPAT
  • COOK FOR 8-9 MINUTES
  • ** YOU WILL NOT SEE THE COOKIE CHANGE COLOR OR THE BOTTOM OF COOKIE. IT SHOULD BE VERY LIGHT BROWN ON THE BOTTOM OF COOKIE
  • ONCE COOLED - MELT THE CHOCOLATE IN DOUBLE BOILER & DIP THE TOP HALF OF THE CRESCENT IN & LET COOL IN FRIDGE ON WAX PAPER
  • WHEN READY TO SERVE AT ROOM TEMPERATURE, SPRINKLE WITH POWDERED SUGAR
  • ENJOY!

Notes

THIS IS A GREAT DESSERT - FOR COMPANY OR ANY HOLIDAY. IT IS BEST TO BAKE & SERVE THE SAME DAY FOR THE FRESHNESS.

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