Busters Recipes

Chocolate Dipped Crescent Cookies

For The Cookies
1 1/2 cups powdered sugar
1 cup butter, softened (Do Not Substitute)
1 egg
1 1/2 tsp vanilla
2 3/4 cups flour
1 tsp cream of tartar
1 tsp baking soda
For The Glaze:
1 (12 oz pkg) real semisweet chocolate chips (2 cups)
2 tbsp shortening
Finely chopped pecans for the garnish

Combine 1 1/2 cups powdered sugar, butter, egg, and vanilla in a large mixer bowl. Beat at medium speed, scraping the bowl often, until creamy. Reduce the speed to low. Add the flour, cream of tartar, and the baking soda. Beat until well mixed. Divide the dough into quarters. Wrap in plastic wrap and refrigerate for one hour. Heat the oven to 375 F. Roll each quarter (keeping the remaining dough refrigerated) into four 10 inch ropes. Cut each rope into four 2 1/2 inch pieces. Shape each piece into a crescent. Place on an ungreased cookie sheet. Bake for 8 to 10 minutes or until set. Cookies Will Not Brown. Cool completely. Melt the chocolate chips and the shortening in a small saucepan over very low heat, stirring constantly, until melted and smooth. Dip half of each cookie into the chocolate mixture. Then sprinkle with the chopped pecans. Let stand until set. Yield: about 5 dozen cookies