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Christmas Chocolate Viennese Crescent Cookies

 
Christmas Chocolate Viennese Crescent Cookies
251

These cookies are buttery and delicious. By dipping them into melted chocolate gives them another chocolaty layer that make these cookies taste even better. Great treats at your Christmas party.

Yield

72

servings

Prep

10

min

Cook

15

min

Ready

45

min

Low Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

Ingredients

2 ½ cups all-purpose flour
¼ cup cornstarch
2 teaspoons baking powder
1 pinch salt
*
1 large eggs
oor 2 egg yolks
3 tablespoons milk
or cream
1 ½ teaspoons vanilla extract
1 cup sugar
1 cup butter, unsalted
softened
1 cup semi-sweet chocolate
or chocolate chips, null, null
*

Directions

Mix flour, cornstarch, baking powder, and salt in a medium bowl, divide into half.

Mix egg, milk, and vanilla extract together in a small bowl or a measuring cup.

Cream sugar with butter until lightened and smooth.

Beat egg mixture into creamed butter until just combined, scoop half of the mixture out and mix with the half of the dry ingredients to make the butter cookie dough.

Add both of the melted chocolate into the other half the creamed sugar in the mixer, mix until well combined.

Add the remaining dry ingredients and beat until mixture begins to clump together, 18 to 20 seconds on lowest speed of electric mixer. Do not over mix. Or you can use hand to finish this step as well.

Turn both of the dough out onto a lightly floured board and knead gently to shape into two soft doughs.

Doughs can be wrapped in plastic wrap and refrigerated up to 3 days or frozen up to 6 months.

Working with about 1 tablespoon dough at a time.

Roll each portion of dough into a ball.

Roll ball into a 3-inch length with tapered ends, turn ends down to form a crescent shape.

Repeat with remaining dough.

Place dough crescents about 1½ -inch apart on prepared cookie sheet.

Bake at 350℉ (180℃) degrees until golden, about 16 minutes.

While cookies are still warm, dip them in sifted icing sugar, then arrange on a wire rack to cool to room temperature.

Dip cooled cookies again in icing sugar.

Melt the chocolate in a double boiler, once chocolate is metled, turn the heat into low.

Dip the cookies into the metled chocolate.

Place on a parchment or waxed paper until set. Or put into refrigerator for half an hour.

Store in an air-tight container or freeze.

 

* not incl. in nutrient facts

Reviews

almost 6 years

Made these cookies for last Christmas along with a few other recipes. They were super buttery, flakey and delicious, loved the layer of chocolate coating that really brought the flavor into another greater level. These cookies were one of gift cookies as well, and another rave reviews Christmas cookie recipe.

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Nutrition Facts

Serving Size 12g (0.4 oz)
Amount per Serving
Calories 5246% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 2mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 2% Vitamin C 0%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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