Friday, December 16, 2016

Chocolate Dipped Crescent Cookies

Every year we make Chocolate Dipped Crescent Cookies for Christmas. They're my mom's favorite cookie. Every year, I take a photo of the cookies and put it in a post(s) about holiday cookies. I wrote a post about them here but didn't include a recipe or a link to a recipe. The recipe is from Great American Favorite Brand Name Cookbook. My mom had this cookbook and when I lived in NH with them for 3 months, we decided to try these cookies. The sole reason I still have this giant, heavy cookbook is for this cookie recipe.
Yes, they're a bit time consuming to make. That's because they're labor intensive - rolling tablespoons of dough into a ball and then into a crescent shape. Baking & cooling. Then melting chocolate and dipping in chocolate. Chilling to set the chocolate. Then sprinkling with powdered sugar and packaging. I made the dough and shaped the cookies. Mom was in charge of baking then transferring the cookies to the cooling racks. I melted the chocolate and "dipped." It seems to work better when I use a spoon to glop the chocolate on and smooth it around and then scrape off excess chocolate rather than dipping. Dipping seems to leave too much chocolate glopped on in an unattractive manner. Mom monitored my "dipping" and put the cookie sheets of dipped crescents into the refrigerator to chill. She also washed and dried all the dishes.  
Much as I grumble about making these, they are worth the effort. I won't say these are my favorite because my favorite cookie/favorite food often depends on my mood or the season, but these are definitely way up there. They're good year round, we just seem to make them only at Christmas time. Soft cookie, half coated with chocolate and with a hint of almond.

Chocolate Dipped Crescents

1 and ½ cups powdered sugar
1 cup butter, softened
1 egg
1 and ½ tsp almond extract
2 and ½ cups flour
1 tsp cream of tartar
1 tsp baking soda
1 package semi-sweet chocolate chips, melted
Powdered sugar to sprinkle

Heat oven to 375. In large bowl, combine 1 and ½ cups powdered sugar and butter. Beat at medium speed, scraping bowl often, until creamy, about 1-2 minutes. Add egg and almond extract. Beat until well mixed. Reduce speed to low. Add flour, cream of tartar, and baking soda. Beat until well mixed. Shape into 1 inch balls; roll balls into 2 inch ropes; shape ropes into crescents. Bake 8-10 minutes or until set. Cookies do not brown. Cool. Dip half of each cookie in melted chocolate. Sprinkle remaining half with powdered sugar. Refrigerate until set. Makes about 4 and ½ dozen.

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