Cream Cheese Crescent Cookies

  • Currently 4/5
Rich, moist holiday cookies. Stir bits of chocolate into the dough to create an elegant cookie with a flavor that is addictive.
3 1/2 cups flour
1 tsp baking powder
1 cup butter, softened
1 8 oz pack cream cheese, softened
2 cups sugar
1 egg
1 tsp vanilla
1/4 tsp almond extract
1/4 tsp coconut flavoring (optional)
1 6oz pack (1 cup) miniture semisweet chocolate pieces , divided
1 tbl shortening
coconut, chopped nuts or chocolate etc. for finishing touches after dipping in chocolate
1. In a large mixer bowl beat butter and cream cheese with an electris mixer on medium for 30 seconds.
2. Add sugar, beat till fluffy.
Add egg vanilla, almond extract and coconut flavoring, beat well.
3. Gradually add flour and baking powder, beat well after each addition.
4. Divide dough in thirds (*about 2 cups each)
Cover and chill 3-5 hrs or overnight.
5. To make crescent shapes add 1/2 cup mini chocolate chips to dough before refrigerating.
6. Shape dough into 1 inch balls and roll into logs about 2 inches long. Bend and pinch the ends to form crescents.
7. Bake at 375 for 8-10 min. till edges are firm, but not browned.
Cool on a wire rack.
8. In a sauce pan melt remaining chocolate and shortening/coconut oil over low heat.
9. Dip one end of each cookie into melted chocolate, roll in coconut or other topping and place on wax paper lined cookie sheet. Chill till chocolate is set.
Some of the dough can be used to make snowmen. Omitt mini choco pieces, and roll dough into 3 small balls for each cookie. Place balls in ascending order with sides touching, press together slightly.. Decorate with cinnamon candies or mini chocolate chips. Bake at 325 for 18 min
This recipe makes a Lot of cookies. 1/3 of the dough makes about 3 dozen crescents. Snowmen cookies are larger and make less.
Bottoms burn easily, use top rack or silicon mat.

We Gottaeat

Member since Mar 2016

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