Chocolate Drizzled Crescents
- Servings: 36 crescents
- Course: Dessert
Start with Basic Sugar Cookie Dough and swap out whiskey for the vanilla and you've got these fun crescent-shaped cookies with a hint of whiskey flavor. Dip in dark chocolate and drizzle with white for a festive finish. Cookie making is easier with parchment paper. The sturdy, nonstick paper comes in handy when chilling the dough. When baked on parchment paper, cookies bake more evenly and slide off without breaking. To store, place cookies between sheets of parchment paper in an airtight container and cover. Store at room temperature for up to 3 days or freeze up to 3 months.
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- 1 recipe Basic Sugar Cookie Dough
- 2 tablespoons whiskey, rum or brandy (for vanilla)
- 3 ounces bittersweet or semisweet chocolate, chopped
- 2 teaspoons shortening
- 3 ounces white baking chocolate, chopped
- Parchment paper
Prepare Basic Sugar Cookie Dough as directed, except substitute the 2 tablespoons whiskey for the 1 tablespoon vanilla. Continue as directed. Tightly wrap dough with parchment paper and chill for 1 hour or until dough is easy to handle.
Pinch off pieces of dough the size of a walnut (about 1-1/2-inch balls). Roll each piece into a 3-inch log; shape logs into crescents, tapering ends slightly. Place crescents about 2 inches apart on parchment paper-lined cookie sheets.
Bake in a 325 degree F oven for 15 to 20 minutes or until edges are firm when touched lightly and bottoms are very lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks and let cool. Dip in melted chocolate and drizzle with melted white baking chocolate, if you like. Makes 36 crescents.
To decorate, in a heavy small saucepan, heat and stir bittersweet chocolate and 1 teaspoon of the shortening over low heat until melted and smooth. In another heavy small saucepan, heat and stir white baking chocolate and remaining 1 teaspoon shortening over low heat until melted and smooth. Drizzle each crescent with some of the bittersweet chocolate and then drizzle with some of the white chocolate. Place crescents on parchment paper and let stand until set.
Basic Sugar Cookie Dough: In a medium bowl, combine 3 cups all-purpose flour and 1/3 cup cornstarch; set aside. In large mixing bowl, beat 1 cup butter and one 3-ounce package cream cheese with an electric mixer on medium to high speed for 30 seconds. Add 3/4 cup sugar, 1 teaspoon baking powder and 1/2 teaspoon salt. Beat until combined, scraping sides of bowl occasionally. Beat in 1 egg and 1 tablespoon vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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