These buttery crescent cookies are very easy to make and an extra special holiday cookie.
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Cookie
1 12 cups powdered sugar
1 cup Land O Lakes® Butter, softened
1 12 teaspoons vanilla extract
2 34 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
Glaze
1 (12-ounce) package (2 cups) semi-sweet chocolate chips
2 tablespoons shortening
Finely chopped pecans, if desired
STEP 1
Combine powdered sugar, butter, egg and vanilla 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.
STEP 2
Divide dough into fourths. Cover; refrigerate 1 hour.
STEP 3
Heat oven to 375°F.
STEP 4
Roll each fourth (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. Cool completely.
STEP 5
Combine chocolate chips and shortening in small microwave-safe bowl. Microwave 1-2 minutes until melted. Dip half of each cookie into chocolate; immediately sprinkle with chopped pecans, if desired. Let stand until set.
Variations:
Powdered Sugared: Roll cooled cookies in powdered sugar.
Vanilla Coated: Dip cooled cookies in melted vanilla candy coating (almond bark); sprinkle with decorator candies.
