Mocha Toffee Crescents

Name: Mocha Toffee Crescents
Prep time: 45 min
Total time: 1 h 25 min
Yield: 42 cookies
Ingredients: 1 teaspoon instant espresso or coffee granules; 1 tablespoon warm water; 1 cup Land O Lakes® Butter softened; 2/3 cup powdered sugar; 2 cups all-purpose flour; 1/4 teaspoon salt; 1/2 cup milk chocolate English toffee bits; 1/2 cup semi-sweet chocolate chips; 2 teaspoons shortening

Espresso and chocolate-coated toffee bits flavor these crescent-shaped cookies.

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45 min

Prep Time

1 hr 25 min

Total Time

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Ingredients

1 teaspoon instant espresso or coffee granules

1 tablespoon warm water

1 cup Land O Lakes® Butter, softened

²/₃ cup powdered sugar

2 cups all-purpose flour

¹/₄ teaspoon salt

¹/₂ cup milk chocolate English toffee bits

¹/₂ cup semi-sweet chocolate chips

2 teaspoons shortening

How to make

STEP 1

Heat oven to 325°F. Dissolve espresso granules in warm water in small bowl.
STEP 2

Combine espresso mixture, butter and powdered sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour and salt; beat at low sped until well mixed. Stir in toffee bits.
STEP 3

Shape heaping teaspoonfuls of dough into crescents. Place 1 inch apart onto ungreased cookie sheets. Bake 13-17 minutes or until set but not browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.
STEP 4

Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth. Dip ends of each cookie in melted chocolate.