Christmas Chocolate Viennese Crescent Cookies

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.