In my post on Parmesan Garlic Mashed Potatoes I mentioned I was behind on blog posts, dessert are no exception. Just before Christmas MMcK & I had a baking day extravaganza, we made the Chocolate Dipped Almond Crescent Cookies I'm about to share and five other sweet treats to share with friends and family. We made Pecan Pie Shortbread, M&M Cookies, Peanut Butter Balls, Chocolate Dipped Macaroons, Chocolate Covered Salted Caramels & Molasses Gingerdoodles (only two non-chocolated items). The treat have long since been eaten but I still want to share all of the recipes. Enjoy!
Adapted from Food.com
1 Cup Sugar
1 tsp Vanilla Extract
1 tsp Almond Extract
2 1/3 Cups Flour
1 cup Ground Almonds
1 cup Powdered Sugar
1 Cup Sliced Almonds
12 oz Chocolate Chips
Preheat oven to 350 degrees F.
With a mixer, beat the butter with sugar until light and fluffy. Add vanilla extract and almond extract, beat until incorporated. Stir in the flour and almonds. Work flour mixture into a firm dough.
Working with 1 tablespoon of dough at a time, shape a long in the middle is thicker than both ends. Bend dough log into a crescent shape. Place on cookie sheets, bake 12-15 minutes or until light brown.
While the cookies are still warm , roll the crescents in the powdered sugar. Cool on racks.
Dip half of each cookie in melted chocolate, sprinkle with sliced Almonds. Enjoy by themsleves, with coffee or in a mug of Ice Cream.