Chocolate-Dipped Moons

Name: Chocolate-Dipped Moons
Prep time: 45 min
Total time: 2 h 20 min
Yield: 60 cookies
Ingredients: 1 1/2 cups powdered sugar; 1 cup Land O Lakes® Butter softened; 1 large Land O Lakes® Egg; 1 1/2 teaspoons almond flavoring; 2 3/4 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

These great tasting crescent cookies are easy to make.

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45 min

Prep Time

02 hrs 20 min

Total Time

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Ingredients

1 ¹/₂ cups powdered sugar

1 cup Land O Lakes® Butter, softened

1 large Land O Lakes® Egg

1 ¹/₂ teaspoons almond flavoring

2 ³/₄ 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

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.
STEP 2

Divide dough into quarters. Cover; refrigerate 1 hour.
STEP 3

Heat oven to 375°F.
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.)
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.