Chocolate-Dipped Moons
Chocolate-Dipped Moons
These great tasting crescent cookies are easy to make.
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45 min
Prep Time
02 hrs 20 min
Total Time
60
cookies Ingredients
1 12 cups powdered sugar
1 cup Land O Lakes® Butter, softened
1 12 teaspoons almond flavoring
2 34 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 (12-ounce) package (2 cups) real semi-sweet chocolate chips
2 tablespoons shortening
Powdered sugar
How to make
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STEP 1
Combine powdered sugar, butter, egg and almond flavoring in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, cream of tartar and baking soda; beat at low speed until well mixed.
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STEP 2
Divide dough into quarters. Cover; refrigerate 1 hour.
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STEP 3
Heat oven to 375°F.
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STEP 4
Roll each quarter (keeping remaining dough refrigerated) into 4 (10-inch) ropes. Cut each rope into 4 (2 1/2-inch) pieces. Shape each piece into crescent. Place onto ungreased cookie sheets. Bake 8-10 minutes or until set. (Cookies do not brown.)
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STEP 5
Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, 2-3 minutes or until smooth. Dip half of each cookie into chocolate; let stand on waxed paper-lined cookie sheets until chocolate is set. Sprinkle remaining half with powdered sugar. Store between sheets of waxed paper in covered containers.
90 Calories
5 Fat (g)
10 Cholesterol (mg)
50 Sodium (mg)
10 Carbohydrates (g)
0 Dietary Fiber
1 Protein (g)
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And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
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