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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Land O Lakes Butter.