With their cute curved shape, crescents always make charming additions to a Christmas platter. I dip the cooled cookies in chocolate and sprinkle on walnuts. —Ann Eastman, Sacramento, CA
Recommended: Fall Cookies
- 1 cup butter, softened
- 1 package (8 ounces) cream cheese, softened
- 2 cups sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1-1/2 cups miniature chocolate chips
- 3 cups semisweet chocolate chips
- 1/4 cup shortening
- 1-1/4 cups ground walnuts
- In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture. Stir in chocolate chips.
- Divide dough into 10 portions. Shape each into a disk; wrap in plastic wrap. Refrigerate 2 hours or until easy to roll.
- Preheat oven to 375°. On a lightly floured surface, roll each portion into a 24-in. rope; cut into 2-in. lengths. Place 1 in. apart on ungreased baking sheets; curve to form crescents. Bake 6-8 minutes or until edges are light brown. Remove to wire racks to cool completely.
- In a small bowl, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into chocolate mixture; allow excess to drip off. Sprinkle with walnuts. Place on waxed paper; let stand until set.
- To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic wrap and place in a resealable bag. Store in the refrigerator.
- Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving. Yield: 10 dozen.
Originally published as Crescent Chip Cookies in Taste of Home Christmas Annual Annual 2016, p155
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