Christmas Crescents 

It's less than a week until Christmas and my oven is working overtime. The house smells like Christmas and I'm doing my best not to eat every cookie I bake. Each year I find new cookie recipe to try. But there are some classics that I revisit every year. Everyone in the family has a favorite and would be very disappointed if it were left out of our annual rotation of recipes.

These Christmas Crescents are my husband's favorite Christmas cookie. They are a little fiddly to make and require some patience, but totally worth the effort. The buttery crumbly cookie packed with ground nuts is rolled in sugar and dipped in chocolate. Seriously, need I say more?

I like almonds, but walnuts or pecans work well too.

Be sure to finely process the nuts and sugar.

I like to make several cookie doughs a day or two before baking.
Labeling helps avoid confusion on baking day!

A small scooper is a handy tool for making your cookies a consistent size. 

Christmas Crescents

Makes about 2 dozen

Ingredients:

2/3c almonds (walnuts or pecans work too)

1/3c sugar 

1c butter, room temperature 

1 2/3c flour

1/4tsp salt

additional sugar, for rolling

chocolate chips

canola or other flavorless oil

Directions:

1. In a food processor or blender, chop nuts and sugar until finely ground.

2. In the bowl of a standing mixture (or mixing bowl) combine nuts, sugar and butter. Blend well.

3. Add flour and salt and mix just until the dough comes together.

4. Wrap in plastic and refrigerate for at least 45 minutes or over night.

5. Line baking sheets with parchment and preheat the oven to 325 degrees.

6. Using a small scooper or table spoon, scoop out the dough, roll into a log and gently curve into a crescent shape.

7. Place about 2" apart on baking sheet and bake for 12 to 14 minutes or just until set. 

8. Cool the baked cookies on baking sheet for about 10 minutes.

9. Place some granulated sugar in a small bowl. While the cookies are still warm, gently coat them with the sugar and place on a rack to cool completely.

10. In a small bowl or ramekin, melt about 1/3c chocolate in a microwave. Mine takes about 30 seconds, but every oven is different. 

11. Remove the melted chocolate from the microwave and stir in just a few small drops of any flavorless oil. Stir until smooth.

12. Gently take each cookie, brush off the sugar on one end an dip into the melted chocolate.

13. Place on the parchment lined baking sheets and let the chocolate set up. 

14. Keep in a cool place in an airtight container.

Merry  Christmas!