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Chocolate Almond Crescents

Chocolate Almond Crescents
These delicious cookies are perfect to give as holiday gifts.—Vicki Raatz, Waterloo, Wisconsin
72 ServingsPrep: 20 min. + chilling Bake: 10 min./batch + cooling

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.
© Taste of Home 2013

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Chocolate Almond Crescents (continued)

Nutrition 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.
© Taste of Home 2013