 Cocoa-Walnut Crescents
Makes about 6 dozen cookies
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Ingredients
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1
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cup (2 sticks) butter or margarine, softened
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2/3
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cup powdered sugar
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1/3
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cup HERSHEY'®S Cocoa
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1
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teaspoon vanilla extract
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1/8
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teaspoon salt
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1-2/3
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cups all-purpose flour
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1
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cup walnuts, finely chopped
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2
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cups (12-ounce package) HERSHEY'®S Premier White Chips
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1
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tablespoon shortening (do not use butter, margarine, spread or oil)
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1/2
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cup HERSHEY'®S SPECIAL DARK® Chocolate Chips or HERSHEY'®S Semi-Sweet Chocolate Chips, melted
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1. Beat butter and sugar in large bowl until fluffy. Add cocoa, vanilla and salt; mix on low speed until blended. Mix in flour and walnuts. Cover; refrigerate dough 1 hour.
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2. Heat oven to 325°F. Grease cookie sheet. Divide dough into 6 portions. Working with one portion at a time, shape into 18-inch long rope; cut into 12 (1-1/2-inch) pieces. Form into crescent shapes, tapering ends. Place on cookie sheet. Repeat with remaining dough.
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3. Bake 15 to 18 minutes. Remove from cookie sheet to wire rack; cool completely.
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4. Place white chips and shortening in microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute or until chips are softened; stir. Microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
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5. Dip crescents halfway into melted white chips; place on wax paper until set. Drizzle coated ends of crescents with melted chocolate chips. Allow to stand until set.
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© The Hershey Company
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Printed
from fbnr.com
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