This crescent-shaped cookie has a hint of brandy flavor.
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3/4 cup Land O Lakes® Butter, softened
3/4 cup sugar
1 large Land O Lakes® Egg
1 teaspoon vanilla
1 2/3 cups all-purpose flour
1/3 cup unsweetened cocoa
4 teaspoons Land O Lakes® Half & Half
1 teaspoon instant coffee granules, if desired
1 cup powdered sugar
1/4 cup Land O Lakes® Butter, softened
1 tablespoon unsweetened cocoa
1 teaspoon brandy
Decorator sugar, if desired
*Substitute 1/4 teaspoon brandy extract.
Combine 3/4 cup sugar and 3/4 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Beat at low speed, gradually adding flour and cocoa, scraping bowl often, until well mixed.
Divide dough into thirds. Wrap each in plastic food wrap; refrigerate at least 2 hours or overnight until firm.
Heat oven to 375°F.
Shape dough into 1-inch balls. Roll each into 3-inch log. Place, 2 inches apart, onto ungreased cookie sheets. Form into crescent shape; pinch ends and flatten slightly. Bake 6-8 minutes or until set. (Do not overbake.) (Surface may crack slightly.) Cool completely.
Combine half & half and coffee granules in bowl; let stand 2 minutes. Stir until coffee granules dissolve. Add all remaining frosting ingredients. Beat at low speed, scraping bowl often, until smooth. Frost cooled cookies. Sprinkle with decorator sugar, if desired.
To maximize space on the cookie sheet, place each crescent in the same direction.