Chocolate & Peanut Butter Crescents

---------- Recipe via Meal-Master (tm) v8.02

Title: CHOCOLATE & PEANUT BUTTER CRESCENTS
Categories: Diabetic, Desserts, Biscuits
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 time.

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 By:
Pat Stockett

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