Snow Covered Crescents Food

SNOW COVERED ALMOND CRESCENTS

Steps:

• Heat oven to 325℉ (160℃). Beat margarine, sugar, almond extract, and vanilla extract until fluffy. Add flour and salt; mix until well blended. Stir in oats and almonds. Using level measuring Tbs, shape dough into crescents. Bake on ungreased cookie sheet 14 to 17 min or until bottoms are light golden brown. Remove to wire rack. Sift remaining sugar generously over warm cookies. Cool completely. Store tightly covered.

SNOW-COVERED ALMOND CRESCENT COOKIES

Steps:

• Beat first 5 ingredients in large bowl with mixer until well blended. Add flour and baking soda; mix well. Stir in nuts. Refrigerate 30 min.
• Heat oven to 350°F. Roll dough into 60 (1-inch) balls; shape each into crescent shape. Place, 2 inches apart, on baking sheets. Flatten slightly.
• Bake 10 to 12 min. or until lightly browned. Cool 3 min. on baking sheets; transfer to wire racks. Sprinkle with powdered sugar; cool completely.

CHOCOLATE-FILLED WONTONS

Steps:

• Place confectioners' sugar in a medium bowl. In a medium saucepan, heat oil over medium-high. Brush edges of each wonton wrapper with egg and place 1 teaspoon chocolate in center. Fold wrappers in half over chocolate and press edges firmly to seal. When oil is hot (an extra wonton wrapper should sizzle and float to top when added), fry wontons, 4 at a time, until golden brown and crisp, about 2 minutes, flipping occasionally. With a slotted spoon, transfer wontons to bowl with sugar and toss to coat. Serve immediately.