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Chocolate-Dipped Almond-Toffee Moons
Chocolate-Dipped Almond-Toffee Moons
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Prep Time:
2 hours
Total Time:
2 hours
Delightful moon-shaped almond cookies dipped in chocolate will impress your guests.
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
Instructions:
  • Preheat the oven to 325°F. In a large bowl, use an electric mixer to beat powdered sugar, butter, and vanilla until light and fluffy. Then, on low speed, mix in flour, almonds, and salt until well combined. Finally, gently fold in 1/2 cup of toffee bits.
  • Roll the dough into 1-inch balls and then shape each ball into a 2-inch-long log, bending it into a crescent shape. Place the crescents 1 inch apart on ungreased cookie sheets.
  • Bake for 13 to 15 minutes until set and bottoms are golden brown. Transfer them from the cookie sheets to cooling racks right away. Let them cool completely for about 30 minutes.
  • Place chocolate chips and shortening in a microwave-safe measuring cup and microwave on High for 30 seconds. Stir well. Continue microwaving and stirring every 10 seconds until the chocolate is completely melted and smooth. Dip one end of each cookie halfway into the melted chocolate, allowing any excess to drip off. For extra indulgence, sprinkle additional toffee bits over the chocolate. Transfer the cookies to waxed paper or parchment paper to set.

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