Chocolate-Dipped Moons
Ingredients
Instructions
- 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.
- Divide dough into quarters.
- Cover; refrigerate 1 hour.
- Heat oven to 375F.
- 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.)
- 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.
Nutrition & Diet Analysis (per serving)
801
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).