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
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Land O Lakes Butter.