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These buttery crescent cookies are an extra special holiday cookie, but very easy to make.
Combine powdered sugar, butter, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, cream of tartar and baking soda; beat at low speed until well mixed. Divide dough into fourths. Cover; refrigerate 1 hour.
Heat oven to 375°F. Roll each fourth (keeping remaining dough refrigerated) into 4 (10-inch) ropes. Cut each rope into 4 (2 1/2-inch) pieces. Shape each piece into crescent. Place onto ungreased cookie sheets. Bake 8-10 minutes or until set. Cookies do not brown. Cool completely.
Combine chocolate chips and shortening in small microwave-safe bowl. Microwave 1-2 minutes until melted. Dip half of each cookie into chocolate; immediately prinkle with chopped pecans, if desired. Let stand until set.
• Roll cooled cookies in powdered sugar.
• Dip cooled cookies in melted (almond bark) vanilla candy coating; sprinkle with decorator candies.
Dietary Fiber: 0g
I loved making these the first time and I've decided to make them again! They turned out exactly like the photo and everyone at the party enjoyed them!
My cookies seem to be a bit flatter than the photo. I went ahead and dipped them in chocolate and nuts, everyone loved them. so I didn't say anything and several people asked for the recipe. These are definitely on the keeper list.
What is the secret to having these cookies hold their shape?
I have been making these every year for about 5 years now. They are my kids favorites! I also use holiday sprinkles and non-parels (SP?) and flaked coconut in addition to the nuts to sprinkle on the chocolate!
I had trobule making the cresents so I just made them into round balls and flattened. These are a must have at my house. WONDERFUL!!!!
I have made these cookies two years running so far. I enjoy them every time. This year I made the chocolate and white baking chip coatings like last year. But I also made some with a butterscotch coating. YUM YUM!!
I make this cookies every year and they are beautiful and taste delicious.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1130
© 2014 Land O'Lakes, Inc.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!”
Bring the bold flavors of
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I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!” More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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