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Snowy White Chocolate Crescents

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These powdery, melt-in-your-mouth cookies are the perfect Shabbat cookie treat!

Directions

1.

Preheat oven to 325°F.

2.

In a mixer bowl, cream margarine and sugar. Add vanilla and egg and beat until light and smooth. 

3.

In a separate bowl, sift together flour and cocoa. Add to mixer bowl and blend on low speed until fully incorporated. The dough will be dry and crumbly. 

4.

Shape 1 tablespoon of dough into a log shape. Bend the log to form a crescent (can be shaped into circles, as well). Place on ungreased baking sheets, 1 inch apart. 

5.

Bake 15 to 18 minutes until outside is hard and inside is soft. Cool for 2 to 3 minutes. 

6.

While the cookies are still warm, roll them in confectioners’ sugar until well coated.