Chocolate Dipped Toffee Moons Recipes

CHOCOLATE-DIPPED ALMOND-TOFFEE MOONS

Chocolate-Dipped Almond-Toffee Moons image

Surprise your guests with these moon shaped cookies packed with almonds and dipped in chocolate - a delicious dessert.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h

Yield 60

Number Of Ingredients 10

Ingredients

1/2 cup powdered sugar
1 cup butter or margarine, softened
2 teaspoons vanilla
2 cups Gold Medal™ all-purpose flour
1 cup finely chopped or ground almonds
1/4 teaspoon salt
1/2 cup toffee bits
1/2 cup semisweet chocolate chips
2 teaspoons shortening
Additional toffee bits, if desired

Steps:

Heat oven to 325°F. In large bowl, beat powdered sugar, butter and vanilla with electric mixer on medium speed until light and fluffy. On low speed, beat in flour, almonds and salt until well blended. Stir in 1/2 cup toffee bits.
Shape dough into 1-inch balls. Shape each ball into 2-inch-long log; bend into crescent shape. On ungreased cookie sheets, place crescents 1 inch apart.
Bake 13 to 15 minutes or until set and bottoms are golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
In 1-cup microwavable measuring cup, microwave chocolate chips and shortening on High 30 seconds. Stir; continue microwaving, stirring every 10 seconds, until chocolate is melted and can be stirred smooth. Dip 1 end of each cookie halfway into melted chocolate, letting excess drip off. If desired, sprinkle additional toffee bits over chocolate. Place on waxed paper or cooking parchment paper until set.

Nutrition Facts : Calories 80, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 3 g, TransFat 0 g

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