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    Chocolate-Dipped Crescents Chocolate-Dipped Crescents

    1 1/2 cups powdered sugar
    1 cup Land O Lakes Butter, softened
    1 egg
    1 1/2 teaspoons almond extract
    2 1/2 cups all-purpose flour
    1 teaspoon cream of tartar
    1 teaspoon baking soda
    1 package (6 ounces) semi-sweet chocolate chips (1 cup), melted
    Powdered sugar


    Heat oven to 350 F. In large mixing bowl, combine 1 1/2 cups powdered sugar and butter. Beat at medium speed, scraping bowl often, until creamy, 1 to 2 minutes. Add egg and almond extract, continue beating until well mixed, 1 to 2 minutes. Reduce speed to low. Add flour, cream of tartar and baking soda. Continue beating, scraping bowl often, until well mixed, 1 to 2 minutes.

    Shape into 1-inch balls. Roll balls into 2-inch ropes. Shape into crescents. Place 2 inches apart on ungreased cookie sheets. Bake for 8 to 10 minutes or until set. Cookies do not brown. Cool completely. Dip half of each cookie into chocolate. Sprinkle remaining half with powdered sugar. Refrigerate until set.

    Makes about 4 1/2 dozen cookies

    This recipe created by Land O'Lakes.

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