Chocolate Moon Dipped Cookies

Written by on in Cookies and Bars, Desserts

I usually make these cookies at Christmas time because the moon shape reminds me of the the night the Lord was born and the dusting of the powdered sugar resembles the snow that was falling that night. This is a very tender cookie with a delicate hint of almond flavor, half dipped in chocolate and dusted with powdered sugar. The recipe makes approximately 4 1/2 dozen cookies.

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Chocolate Moon Dipped Cookies

Recipe by Diane Becker
Servings

4

servings

Ingredients

  • 1½ cup powdered sugar

  • 1 cup butter, softened

  • 1 egg

  • 1½ teaspoon almond extract

  • 2 ½ cups flour

  • 1 teaspoon cream of tartar

  • 1 teaspoon baking soda

  • ~~~~~~~~~~~~~~~~~

  • GLAZE

  • 12 oz. package semi-sweet chocolate chips

  • 1 Tablespoon butter

  • Powdered sugar

Directions

  • Preheat oven to 375 degrees.
  • In a large bowl, combine powdered sugar and butter and beat until creamy.
  • Add the egg and almond extract, mixing well.
  • In a separate bowl whisk together the flour, cream of tartar and baking soda.
  • Add the flour mixture and beat until thoroughly blended.
  • Shape into 1” balls, then roll the balls into 2” ropes. Shape the ropes into crescent shapes.
  • Place 2” apart onto ungreased cookie sheet. ( I line mine with parchment paper)
  • Bake 8 to 10 minutes. Do NOT brown. Cool completely.
  • Prepare the glaze by melting the chocolate chips with the butter.
  • 10. Dip half of each cookie in the chocolate,and lay it on a parchment or waxed paper lined cookie sheet to solidify.
  • 11. When the chocolate has dried, sprinkle the white half of cookie with powdered sugar.
  • YIELDS: 4 ½ dozen cookies

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