Cocoa Crescents Recipes

CHOCOLATE-FILLED CRESCENTS

Steps:

• In a small bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in milk and vanilla. Gradually add cocoa; mix well. Stir in pecans. , Unroll crescent dough and separate into triangles. Spread about 2 rounded teaspoons of filling over each triangle to within 1/4 in. of edges. Roll up each from the wide end. Place point sides down, 2 in. apart on ungreased baking sheets. Curve ends to form crescent shapes. , Bake at 375° for 12-15 minutes or until golden brown. Remove to wire racks; cool slightly. In a small bowl, whisk glaze ingredients until smooth; drizzle over crescents.

COCOA-WALNUT CRESCENTS

Steps:

• Preheat oven to 325°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add cocoa, vanilla and salt; mix well. Gradually add flour, beating until well blended after each addition. Stir in 1 cup finely chopped walnuts. Cover. Refrigerate 1 hour.
• Shape rounded teaspoonfuls of dough into crescent shapes, tapering ends. Place, 2 inches apart, on lightly greased baking sheets.
• Bake 15 to 18 min. or until lightly browned. Remove from baking sheets to wire racks; cool completely. Drizzle evenly with the Powdered Sugar Glaze; sprinkle with the 1/2 cup chopped walnuts. Let stand until glaze is firm.

COCOA-PECAN CRESCENTS

Steps:

• In a large bowl, with electric mixer, beat butter, sugar and vanilla until light and fluffy.
• Stir together flour, cocoa and salt; gradually add to butter mixture, blending well.
• Stir in pecans.
• Cover; refrigerate dough 1 hour, or until firm enough to handle.
• Preheat oven to 375°.
• For each cookie, shape scant 1 tablespoon dough into log about 2 ½ inches long; place on ungreased cookie sheet.
• Shape each log into crescent shape, tapering ends.
• Bake 13-15 minutes, or until set.
• Cool slightly; remove from cookie sheet to wire rack.
• Cool completely.
• Roll in confectioner’s sugar.