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.
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.
Divide dough into thirds. Wrap each in plastic food wrap; refrigerate at least 2 hours or overnight until firm.
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.