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Almond Crescents

By: BAKER'S Chocolate  
"These crescent shaped shortbread cookies are dipped in chocolate and sprinkled with pistachios."

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Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 4 -1/2 dozen cookies
 

Ingredients

  • 2 cups butter, softened
  • 1 cup powdered sugar
  • 4 cups flour
  • 1 cup PLANTERS Almonds
  • 4 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, chopped
  • 1/2 cup finely chopped pistachios

Directions

  1. Preheat oven to 350 degrees F. Place butter and sugar in large bowl; stir with wooden spoon until well blended. Gradually add flour, stirring until well blended after each addition. Blend in almonds. Shape tablespoons of dough into 2-inch crescents. Place on ungreased parchment- or foil-covered baking sheets.
  2. Bake 12 to 15 min. or until lightly browned. Cool on wire racks.
  3. Melt chocolate as directed on pkg. Dip one end of each cooled cookie into melted chocolate; sprinkle with pistachios. Return to wire racks; let stand until set.

Footnotes

  • Variation
  • These cookies are also great when rolled in powdered sugar. Be sure to coat them while they are still warm to ensure an even coating of the sugar.

 

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