• Cooking Time: 8 to 10 min.
  • Servings: 2 1/2 dozen
  • Preparation Time: 15 min.


  • 1/2 c. unsalted butter, softened
  • 1/2 c. ground almonds
  • 1/4 c. sugar
  • 1 t. vanilla
  • 1 c. flour
  • 2 T. cornstarch
  • 2 squares semisweet chocolate
  • 1/2 t. shortening


  • In a mixing bowl, cream butter, almonds, sugar and vanilla.
  • Add flour and cornstarch.
  • Roll into 1 in. balls.
  • Shape into crescents and place on a greased baking sheet.
  • Bake at 375 degrees for 8 -10 min. or until lightly browned.
  • Cool completely on a wire rack.
  • Melt chocolate and shortening in a microwave or double boiler.
  • Stir until smooth.
  • Dip one end of each crescent cookie into chocolate.
  • Cool on waxed paper.
  • Refrigerate for about 30 min. to firm the chocolate.


I found these cookies in a Taste of Home Cookbook several years ago and they quickly became a Christmas tradition in my house. As a variation, I "ice" the bottom of the cookie with tempered chocolate.

Author Credit: Karen Bourne

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