Chocolate Almond Crescents Recipe

Chocolate Almond Crescents Recipe photo by Taste of Home

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These delicious cookies are perfect to give as holiday gifts.—Vicki Raatz, Waterloo, Wisconsin

This recipe is:

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Diabetic Friendly

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Chocolate Almond Crescents Recipe

Prep: 20 min. + chilling Bake: 10 min./batch + cooling

Yield: 72 Servings

20 10 30

Ingredients

1-1/4 cups butter, softened
2/3 cup sugar
2 cups finely chopped almonds
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
1/8 teaspoon salt
1-1/4 cups semisweet chocolate chips, melted
1 to 2 tablespoons confectioners' sugar

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in almonds and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.
Roll 2 teaspoonfuls of dough into 2-in. logs. Shape each into a crescent. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.
Dip half of each cookie in melted chocolate; allow excess to drip off. Place on waxed paper to harden. Cover dipped sides of cookies with waxed paper; sprinkle undipped sides with confectioners' sugar. Store in an airtight container. Yield: 6 dozen.

Nutritional Facts 1 cookie equals 85 calories, 6 g fat (3 g saturated fat), 8 mg cholesterol, 27 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Originally published as Chocolate Almond Crescents in Country Woman Christmas Annual 2008, p68