Chocolate-Dipped Moons

Chocolate-Dipped Moons
Makes:
54
Moons (4 1/2 dozen)
Prep Time:
45
minutes
Total Time:
65
minutes
based on 7 reviews
Chocolate-Dipped Moons make an elegant tray of bite-sized, chocolate-dipped crescent treats that will impress your guests at the next gathering -- and they taste amazing.

In this recipe:

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Ingredients:

  • 1 1/2 cups powdered sugar
  • 1 cup (2 sticks) butter (we recommend LAND O LAKES® Butter), softened
  • 1 large egg
  • 1 1/2 teaspoons almond extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 tablespoon vegetable shortening
  • Powdered sugar

Directions:

PREHEAT oven to 375° F.

COMBINE 1 1/2 cups powdered sugar and butter in large mixer bowl. Beat at medium speed until creamy. Add egg and almond extract; continue beating until well mixed. Reduce speed to low; add flour, cream of tartar and baking soda. Continue beating until well mixed. Shape dough into 1-inch balls. Roll balls into 2-inch ropes; shape into half moons. Place 2 inches apart on ungreased baking sheets.

BAKE for 8 to 10 minutes or until set. (Cookies do not brown.) Cool on baking sheets 2 minutes; remove to wire racks to cool completely.

LINE baking sheets with waxed paper. Melt morsels and shortening in small saucepan over low heat, stirring occasionally, until smooth. Dip half of each cookie into chocolate; place on prepared baking sheets. Let stand until chocolate is set. Sprinkle remaining half with powdered sugar. Store between sheets of waxed paper in covered containers.


Reviews:

Review This Recipe

Easy and Delicious

 Star(s)

Tanja Emery from Chicago, IL

These were very easy to make and great tasting. They look like they were bakery bought.

Read More Reviews

Review This Recipe
  •  Star(s)

    Makes a BUNCH of cookies

    Patricia Mansker from WICHITA, KS

    I had been looking for this recipe for a while, and was delighted to find it here. Thanks!! It's a great recipe and everyone loved it. I'm glad I didn't make a double batch. .I would have had far to many!

  •  Star(s)

    chocolate dipped moons

    S Lance from Ottawa, ON

    Great recipe.. very tasty too! I remember my aunt making these, and always thought she was a cookie wizzard!

  •  Star(s)

    Chocolate Dipped Moons

    P. MITSUYASU from Ewa Beach, HI

    Thought it was a delicious cookie, the chocolate made it so heavenly. Only thing while I melted the chocolate over the stove, the chocolate seized. My 7 year old daughter told me to melt the chocolate in the microwave as I usually do, and everything worked out.

  •  Star(s)

    Try these

    Peggy McCready from Bethel Park, PA

    These taste wonderful and look great. Easy to make also.

  •  Star(s)

    AMAZING!!!

    Allison Connor from Cheltenham, Pennsylvania

    I was looking for a dessert to serve for Easter dinner to 30+ people and came across this recipe. I baked the cookies in my Culinary Arts Vo-Tech class and it was a hit!!!

  •  Star(s)

    Chocolate-Dipped Moons

    Denise Brown from Kansas City, MO

    These were very easy to make and the taste was great too. A wonderful addition to the holidays.

  •  Star(s)

    Easy and Delicious

    Tanja Emery from Chicago, IL

    These were very easy to make and great tasting. They look like they were bakery bought.

Nutrition Facts

Serving Size: 1/54 of recipe

Servings Per Recipe: 54 

  • Calories: 110
  • Calories from Fat: 50
  • Total Fat: 6g (9% of DV)
  • Saturated Fat: 3.5g (16% of DV)
  • Cholesterol: 15mg (4% of DV)
  • Sodium: 50mg (2% of DV)
  • Carbohydrates: 14g (5% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 8g
  • Protein: 1g
  • Vitamin A: 2% of DV
  • Vitamin C: 0% of DV
  • Calcium: 0% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Chocolate-Dipped Moons

Ingredients

  • 1 1/2 cups powdered sugar
  • 1 cup (2 sticks) butter (we recommend LAND O LAKES® Butter), softened
  • 1 large egg
  • 1 1/2 teaspoons almond extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 tablespoon vegetable shortening
  • Powdered sugar

 

Directions

PREHEAT oven to 375° F.

COMBINE 1 1/2 cups powdered sugar and butter in large mixer bowl. Beat at medium speed until creamy. Add egg and almond extract; continue beating until well mixed. Reduce speed to low; add flour, cream of tartar and baking soda. Continue beating until well mixed. Shape dough into 1-inch balls. Roll balls into 2-inch ropes; shape into half moons. Place 2 inches apart on ungreased baking sheets.

BAKE for 8 to 10 minutes or until set. (Cookies do not brown.) Cool on baking sheets 2 minutes; remove to wire racks to cool completely.

LINE baking sheets with waxed paper. Melt morsels and shortening in small saucepan over low heat, stirring occasionally, until smooth. Dip half of each cookie into chocolate; place on prepared baking sheets. Let stand until chocolate is set. Sprinkle remaining half with powdered sugar. Store between sheets of waxed paper in covered containers.

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