Chocolate-Dipped Moons
45 min
02 hrs 20 min


1 1/2 cups powdered sugar

1 cup Land O Lakes® Butter, softened

1 large Land O Lakes® Egg

1 1/2 teaspoons almond flavoring

2 3/4 cups all-purpose flour

1 teaspoon cream of tartar

1 teaspoon baking soda

1 (12-ounce) package (2 cups) real semi-sweet chocolate chips

2 tablespoons shortening

Powdered sugar

How to make

  1. STEP 1

    Combine powdered sugar, butter, egg and almond flavoring in 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.

  2. STEP 2

    Divide dough into quarters. Cover; refrigerate 1 hour.

  3. STEP 3

    Heat oven to 375°F.

  4. STEP 4

    Roll each quarter (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.)

  5. STEP 5

    Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, 2-3 minutes or until smooth. Dip half of each cookie into chocolate; let stand on waxed paper-lined cookie sheets until chocolate is set. Sprinkle remaining half with powdered sugar. Store between sheets of waxed paper in covered containers.


5Fat (mg)
10Cholesterol (mg)
50Sodium (mg)
10Carbohydrates (g)
0Dietary Fiber
1Protein (g)


Explore reviews from
our online community

  December 22, 2015

Tastes very similar to a sugar cookie before dipping. I made them round and dipped them and put shaved almonds on the chocolate side set and then I powder sugared the other side and on half I did white peppermint chocolate with crushed peppermint candies. I did these with my 10 year old daughter and she had fun making them.

— says Lisa
  June 14, 2012

I love the recipe! I make them for every family gathering we have .

— says Michelle
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