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Chocolate Dipped Toffee Moons




Source of Recipe


Pillsbury Holiday Baking November 2002






Recipe Introduction


The toffee and almonds add a yummy crunch to this cooky.





List of Ingredients



• COOKIES:
  
• 1/2 c. powdered sugar
  
• 1 c. butter
  
• 2 t. vanilla
  
• 2 c. flour
  
• 1 c. finely chopped or ground almonds
  
• 1/2 c. toffee bits
  
• 1/4 t. salt
  
• GLAZE:
  
• 1/2 c. semisweet chocolate chips
  
• 2 t. shortening
  






Instructions



1. Heat oven to 325 degrees. In large bowl, combine powdered sugar, butter and vanilla; beat until light and fluffy. Mix flour, almonds, toffee bits and salt. Add flour mixture to butter mixture. Mix well.
   
2. Shape dough into 1" balls. Roll each ball into 2" log; bend into crescent shape. Place 1 inch apart on cooky sheets lined w/ parchment paper.
   
3. Bake for 13-15 minutes or until set and bottoms are golden brown. Cool one minute on cooky sheets and then place on wire racks to cool completely.
   
4. Melt chips and shortening in a small bowl in the microwave. Stir until smooth. Dip 1 end of each cooky halfway in the chocolate, letting excess drip off. Place on waxed paper; let stand until set.
   






Final Comments


Makes 5 dozen cookies.