Chocolate Drizzled Crescents | Midwest Living

Chocolate Drizzled Crescents

Chocolate Drizzled Crescents

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  • Yield: 36 crescents
  • Prep 30 mins
  • Chill 1 hr
  • Cool 1 mins per batch
  • Bake 15 mins to 20 mins per batch

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  • 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


  1. 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 plastic wrap and chill for 1 hour or until dough is easy to handle.
  2. 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 ungreased cookie sheets.
  3. 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. Makes 36 crescents.
  4. 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 waxed paper and let stand until set.


  • To Store: Place plain cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze up to 3 months.

Basic Sugar Cookie Dough


  • 3 cups all-purpose flour
  • 1/3 cup cornstarch
  • 1 cup butter, softened
  • 1 3 - ounce package cream cheese, softened
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 tablespoon vanilla


  1. In a medium bowl, combine flour and cornstarch; set aside.
  2. In large mixing bowl, beat butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.

Nutrition Facts

(Chocolate Drizzled Crescents)

vit. A (IU) 194, iron (mg) 1, pro. (g) 2, carb. (g) 16, Thiamin (mg) 0, Fat, total (g) 8, chol. (mg) 23, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 91, sugar (g) 7, Potassium (mg) 38, cal. (kcal) 145, calcium (mg) 20, Riboflavin (mg) 0, Niacin (mg) 1, sat. fat (g) 5, Monounsaturated fat (g) 2, Folate (µg) 20

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