CHOCOLATE DIPPED BUTTER ALMOND CRESCENT COOKIES
Why I Love This Recipe
THIS IS A GREAT DESSERT - FOR COMPANY OR ANY HOLIDAY. IT IS BEST TO BAKE & SERVE THE SAME DAY FOR THE FRESHNESS.
Ingredients You'll Need
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!
