Mini Chip Crescent Cookies Food

CRESCENT CHIP COOKIES

Steps:

• In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture. Stir in chocolate chips., Divide dough into 10 portions. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until easy to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion into a 24-in. rope; cut into 2-in. lengths. Place 1 in. apart on ungreased baking sheets; curve to form crescents. Bake 6-8 minutes or until edges are light brown. Remove to wire racks to cool completely., In a small bowl, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into chocolate mixture; allow excess to drip off. Sprinkle with walnuts. Place on waxed paper; let stand until set., To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator., Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

MINI-CHIP CRESCENT COOKIES

Steps:

• In a large bowl, beat butter, cream cheese and sugar until blended. Beat in egg and extracts. In another bowl, whisk flour and baking powder; gradually beat into butter mixture. Stir in miniature chocolate chips. Refrigerate, covered, 1 hour or until firm enough to shape., Preheat oven to 375°. Shape level tablespoons of dough into crescent shapes. Place 1 in. apart on greased baking sheets. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely., In a microwave, melt 2 cups chocolate chips and shortening; stir until smooth. Dip each cookie halfway into chocolate mixture; allow excess to drip off. Place on waxed paper-lined baking sheets. If desired, sprinkle with coconut. Refrigerate 30 minutes or until set.

MINI CINNAMON ROLL COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and 1-1/4 cups sugar until light and fluffy, 5-7 minutes. Beat in egg yolks, 1 tablespoon honey and vanilla. Combine flour, baking powder, salt and cream of tartar; gradually add to creamed mixture and mix well., Shape a heaping tablespoonful of dough into a 6-in. log. In a shallow bowl, combine cinnamon and remaining sugar; roll log in cinnamon sugar. Loosely coil log into a spiral shape; place on a greased baking sheet. Repeat, placing cookies 1 in. apart. Sprinkle with remaining cinnamon sugar., Bake until set, 8-10 minutes. Remove to wire racks to cool completely. In a small bowl, melt baking chocolate with remaining honey; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container.

CRACKLE COOKIES

Steps:

• In a bowl, beat sugar, oil, chocolate and vanilla until blended. Beat in egg. In another bowl, whisk flour, baking powder and salt; gradually beat into sugar mixture. Refrigerate, covered, 2 hours or until firm enough to handle., Preheat oven to 350°. With sugared hands, shape dough into 1-in. balls; roll in confectioners' sugar. Place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool.