Chocolate-Dipped Moons

Chocolate-Dipped Moons
24
2 Reviews
These great tasting crescent cookies are easy to make.
45 min
Prep Time
2:20
Total Time
60 cookies

Ingredients

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

Directions

  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. Divide dough into quarters. Cover; refrigerate 1 hour.
  3. Heat oven to 375°F.
  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. 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.

Recipe Tips

Nutrition Facts (1 cookie)

Calories
90
Cholesterol
10mg
Carbohydrates
10g
Protein
1g
Fat
5g
Sodium
50mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

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.

Rating

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

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