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Recipe Summary

prep:
30 mins
chill:
1 hr
cool:
1 min
bake:
15 mins
total:
1 hr 46 mins
Yield:
36 crescents
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

145 calories; fat 8g; cholesterol 23mg; saturated fat 5g; carbohydrates 16g; mono fat 2g; poly fat 0g; insoluble fiber 0g; sugars 7g; protein 2g; vitamin a 194.4IU; vitamin c 0mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0mg; folate 20.2mcg; vitamin b12 0.1mcg; sodium 91mg; potassium 38mg; calcium 20.2mg; iron 0.7mg.
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