Recipes

CHOCOLATE DIPPED BUTTER ALMOND CRESCENT COOKIES

Cookies  Ganache 

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

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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