Bath Township resident Sue Martin’s sister found this recipe in a magazine more than 20 years ago and she has been making them ever since. They are easy to make and only look like you spent a lot of time on them, she says.
CRACKLED CRESCENT COOKIES
3½ cups flour
1 tsp. baking powder
1 cup margarine, softened
1 (8 oz.) package cream cheese, softened
2 cups sugar
1 egg
1 tsp. vanilla
¼ tsp. almond extract
¼ tsp. coconut flavoring
1 cup mini semisweet chocolate pieces
1½ cups semisweet chocolate pieces
1 tbsp. shortening
Chopped nuts or sprinkles for garnish
In a medium mixing bowl stir together flour and baking powder. Set aside.
In a large mixer bowl, beat margarine and cream cheese for 30 seconds. Add sugar; beat until fluffy. Add egg, vanilla, almond and coconut flavorings; beat well. Gradually add flour mixture to creamed mixture, beating well after each addition. Mix in mini chocolate pieces. Cover and refrigerate overnight. (This dough is much easier to work with when chilled.)
Shape dough in 1-inch balls and roll into crescent shape about 2 inches long. Place on an ungreased cookie sheet and bake at 350 degrees for 10 to 12 minutes or until golden. Cool.
In a small saucepan melt chocolate pieces and shortening together. Dip one end of each cookie into chocolate. Sprinkle chopped nuts or sprinkles over chocolate.
Let cool on waxed paper.
Makes 3 to 4 dozen cookies.
