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Ingredients
| powdered sugar (unsifted): 1 1/2 cups |
| salted butter: 1 cup (softened) |
| eggs: 1 |
| almond extract: 1 tsp |
| all-purpose flour (unsifted): 2 1/2 cups |
| cream of tartar: 1 tsp |
| baking soda: 1 tsp |
| semisweet chocolate chips (chips): 1 cup (melted) |
| powdered sugar |
Moonbeams
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
10 min -
Servings
54 serving(s)
Tags
- Heat oven to 375°
- In large mixer bowl combine 1 ½ 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.