Mocha Toffee Crescents
Mocha Toffee Crescents
Espresso and chocolate-coated toffee bits flavor these crescent-shaped cookies.
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45 min
Prep Time
1 hr 25 min
Total Time
42
cookies Ingredients
1 teaspoon instant espresso or coffee granules
1 tablespoon warm water
1 cup Land O Lakes® Butter, softened
23 cup powdered sugar
2 cups all-purpose flour
14 teaspoon salt
12 cup milk chocolate English toffee bits
12 cup semi-sweet chocolate chips
2 teaspoons shortening
How to make
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STEP 1
Heat oven to 325°F. Dissolve espresso granules in warm water in small bowl.
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STEP 2
Combine espresso mixture, butter and powdered sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour and salt; beat at low sped until well mixed. Stir in toffee bits.
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STEP 3
Shape heaping teaspoonfuls of dough into crescents. Place 1 inch apart onto ungreased cookie sheets. Bake 13-17 minutes or until set but not browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.
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STEP 4
Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth. Dip ends of each cookie in melted chocolate.
Tip #1
Cookies can be rolled in powdered sugar when warm, and again when cool instead of dipping in chocolate.
80 Calories
5 Fat (g)
15 Cholesterol (mg)
60 Sodium (mg)
8 Carbohydrates (g)
0 Dietary Fiber
1 Protein (g)
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