Snowy White Chocolate Crescent Cookies

There was a time way before the internet when recipes were exchanged on paper. That’s exactly how I got the recipe for these chocolate cookies; a colleague had brought into the office an American cookbook (and that was not very common in Greece in the early 90s!) and I photocopied a couple of recipes, including this one. I’ve been hanging onto this piece of paper for years since it turned out that this recipe became one of the children’s favorite.

Today, I did a little online research trying to discover the owner of this recipe and it seems that it may be one of Mrs Fields cookies recipes, but I wasn’t able to cross-check the source.

Nevertheless, I am  sharing the exact same recipe that was in that book and I hope you enjoy these half moon cookies over the holidays or during any other time of the year!

INGREDIENTS:

• 1½ cups all purpose flour
• 1/3 cup cocoa powder, unsweetened
• 1/2 cup salted butter, softened
• 1 cup white sugar
• 1 teaspoon pure vanilla extract
• 1 large egg
• 1/2 cup confectioner’s sugar

HOW-TO:

Preheat oven to 325º F .

In a small bow, combine four and cocoa. Mix well with a wire whisk and set aside.

In a medium bowl, cream butter and sugar with an electric mixer on medium speed.  Add vanilla and egg, and beat until light and smooth.

Scrape down sides of bowl, then add flour and cocoa mixture.  Blend on low speed until fully incorporated.  The dough will be dry and crumbly.

Shape a level tablespoonful of dough into a 3½-inch log.  Slightly bend the log to form a crescent shape.  Form remaining dough into crescents and place on ungreased baking sheets, 1 inch apart.  Bake 15-17 minutes or until the outside of cookie is hard but the center remains soft.

Cool on pan for 2-3 minutes, then transfer to a flat surface to cool a few minutes more.  While still warm, roll the cookies in confectioner’s sugar until coated.