Name: Mini-Chip Crescent Cookies
Yield: 4 servings
Ingredients: 1 cup butter, softened; 1 package (8 ounces) cream cheese, softened; 2 cups sugar; 1 large egg; 1 teaspoon vanilla extract; 1/4 teaspoon almond extract; 1/4 teaspoon coconut extract, optional; 3-1/2 cups all-purpose flour; 1 teaspoon baking powder; 1-1/2 cups miniature semisweet chocolate chips; 2 cups (12 ounces) semisweet chocolate chips; 2 tablespoons shortening; Toasted sweetened shredded coconut, optional

Servings: 4 persons

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
2 cups sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon coconut extract, optional
3-1/2 cups all-purpose flour
1 teaspoon baking powder
1-1/2 cups miniature semisweet chocolate chips
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons shortening
Toasted sweetened shredded coconut, optional

1
In a large bowl, beat butter, cream cheese and sugar until blended. Beat in egg and extracts. In another bowl, whisk flour and baking powder; gradually beat into butter mixture. Stir in miniature chocolate chips. Refrigerate, covered, 1 hour or until firm enough to shape.
2
Preheat oven to 375u00b0. Shape level tablespoons of dough into crescent shapes. Place 1 in. apart on greased
3
. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely.
4
In a microwave, melt 2 cups chocolate chips and shortening; stir until smooth. Dip each cookie halfway into chocolate mixture; allow excess to drip off. Place on waxed paper-lined
5
. If desired, sprinkle with coconut. Refrigerate 30 minutes or until set.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Mini-Chip Crescent Cookies

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