Chocolate and peanut butter crescents
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Chocolate and peanut butter crescents
  Chocolate    Peanut    Butter    Diabetic  
Last updated 6/12/2012 12:55:11 AM. Recipe ID 17074. Report a problem with this recipe.
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      Title: Chocolate and peanut butter crescents
 Categories: Diabetic, Desserts, Cooky/bars
      Yield: 24 Servings
      2 c  Sifted all purpose flour
    1/3 c  Unsweetened cocoa
    1/4 ts Salt
    1/4 lb (1 stick) butter
      1 ts Vanilla extract
    3/4 c  Granulated sugar
      1    Egg
  Sift together the flour, cocoa, and salt and set aside.  In the large
  bowl of an electric mixer cream the butter.  Beat in the vanilla and
  sugar. Add the egg and beat until thoroughly mixed.  On low speed
  gradually add the sifted dry ingredients, scraping the bowl with a
  rubber spatula and beating until the mixture holds together. Transfer
  the dough to a small bowl for ease in handling and set aside at room
  temperature. Prepare the filling.
  3/4 cup smooth (not chunky) peanut butter 1/2 cup strained or sifted
  confectioners sugar.
  In a small bowl thoroughly mix the peanut butter and the sugar.
  Adjust rack to the center of the oven and preheat to 325 degrees.
  To shape the cookies:  On a large piece of wax paper place the cookie
  dough in mounds, using a slightly rounded tsp. (no more) of the dough
  for each mound-in order not to make them too large it's best to
  measure with a measuring spoon.  Do maybe a quarter of the dough at a
  Then do the same with the filling, using a level 1/2 measuring
  teaspoon for each mound.  Place on other pieces of waxed paper.
  Pick up one mound of the dough, roll it between your hands into a
  ball, and flatten it between your palms until it is very thin.  Then,
  with a small metal spatula or a table knife, lift up and place one
  mound of the filling in the center of the flattened dough.  With your
  fingers bring the dough around the filling and pinch the edges to
  seal. Roll the filled dough between your hands into a cylindrical
  shape about 2 inches long with very slightly tapered ends.  Place the
  cookie on an unbuttered cookie sheet and as you do, turn the ends
  down slightly to form a short fat crescent. Continue shaping the
  cookies and placing them 1/2 to 1 inch apart-these do not spread.
  Bake for 13 to 15 minutes, or until the cookies are firm to the touch.
  Reverse the cookie sheet front to back once to insure even bakinZ of
  sugar and roll the cookies in the sugar as they come out of oven.
  From: Maida Heatter's Book of Great Cookies Shared 

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Recipe ID 17074 (Apr 03, 2005)

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