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CHOCOLATE DIPPED BUTTER ALMOND CRESCENT COOKIES


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Serves 2 DOZEN | Prep Time 15 MINUTES | Cook Time 8-9 MINUTES EACH BATCH

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


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!


Pairs Well With


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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