Chocolate Almond Crescents

• Vegetarian

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/2 cup Baking cocoa
  • 1 1/4 cups Chocolate chips, semisweet
  • 1 tbsp Confectioners' sugar
  • 1/8 tsp Salt
  • 2/3 cup Sugar
  • 1 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 2 cups Almonds
  • 1 Coconut, Flaked

• Dairy

  • 1 1/4 cups Butter

Found on tasteofhome.com

Description

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
• Sweetened shredded coconut, optional

Directions

• Directions In a large bowl, cream butter and sugar until light and fluffy. Beat in almonds and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to shape. Preheat oven to 350°. Shape 2 teaspoons of dough into 2-in.-long logs. Form each into a crescent. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely. Dip cookies halfway into melted chocolate, allowing excess to drip off. Place on waxed paper. If desired, sprinkle with coconut. Let stand until set. Cover dipped sides of cookies with waxed paper; dust undipped sides with confectioners sugar. Store between pieces of waxed paper in airtight containers. Yield: 6 dozen. Originally published as Chocolate Almond Crescents in Country Woman Christmas Annual 2008, p68 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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