DOUBLE CHOCOLATE CRESCENTS

1 3/4 cups flour
1/3 cup unsweetened cocoa powder
1/4 tsp. salt
1/4 lb. butter, room temperature
1/2 cup granulated sugar
1/2 tsp. vanilla
1 egg
1/3 cup miniature semi-sweet chocolate chips
Confectioner's sugar for dredging

Heat oven to 325 degrees F.

Combine flour, cocoa powder and salt. With an electric mixer set a medium-low speed, beat butter and sugar until fluffy and light color. Beat in vanilla and egg. Reduce speed and beat in flour mixture. Stir in chocolate chips.

Shape dough into approximately 1 1/4-inch balls. Roll each ball into a log about 3-inches long and taper the ends. Bend each log into a crescent shape. Put about 2-inches apart on ungreased baking sheets.

Bake until the edges are set and bottoms look dry but centers are slightly soft, 10 to 15 minutes. Remove from sheets and immediately dredge in confectioner's sugar.

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BUTTER ALMOND CRESCENTS

1 cup butter, softened
1 cup confectioner's sugar, divided use
1 tsp. almond extract
2 cups all purpose flour
1 cup almonds, finely chopped

In large bowl, beat butter with 1/2 cup of the confectioner's sugar until light and fluffy. Blend in almond extract.

Sift flour and gradually add to mixture, along with almonds. Blend together until it forms dough. Shape dough into a ball. Seal in plastic wrap and refrigerate at least 1 hour.

WHEN READY TO BAKE:
Heat oven to 350 degrees F.

Divide dough into 8 pieces. Lightly flour hands and work surface. Shape each piece into a 1/2 inch thick roll. Cut each roll into 2 inch pieces. Arrange on ungreased cookie sheet and shape each into a crescent, tapering the ends by gently pinching them.

Bake 18 to 20 minutes or until faintly brown. When cool dust tops with remaining sugar. Store in airtight container.

Makes about 3 dozen cookies

Hi Nancy,

I haven't seen the recipe that you're looking for but maybe you can work with the dough from these two recipes to recreate it.

Happy Holiday Baking!

Betsy