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