Chocolate Dipped Almond Crescents

Another recipe from the “Brand Name Baking” cookbook. This recipe – found on p. 80 in the book – requires few ingredients. I have seen recipes for similar cookies before, but I have never made cookies that I had to shape like this before. I found that the more I made, the better my crescent shapes started looking. The first few I did were not so good! There are not too difficult to dip since they are small cookies and only ~1/2 of the cookie will get coated. The recipe is below:


1 c. butter, softened
1 c. powdered sugar
2 egg yolks
2 1/2 c. flour
1 1/2 tsp. almond extract
1 c. semi-sweet chocolate chips

Preheat oven to 375 degrees. Leave cookie sheet ungreased. Cream butter, sugar and egg yolks. Beat in flour and almond extract. Shape dough into 1″ ball – if too soft to handle then cover and refrigerate until firm. Roll balls into 2″ long ropes, tapering both ends. Curve ropes into crescent shapes. Place 2″ apart on cookie sheets. Bake 8-10 minutes or until set, but not browned. Remove to wire racks to cool. Melt chocolate chips in top of double boiler over hot, not boiling, water. Dip on end of crescent in melted chocolate. Place on waxed paper; cool until chocolate is set.

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