Chocolate Dipped Crescents

1½ cups powdered sugar
1 cup Land O Lakes® butter, softened
1 egg
1½ tsp. almond extract
2½ cups flour
1 tsp. cream of tartar
1 tsp baking soda
1 6oz. pkg. chocolate chips, melted
Powdered sugar

In large bowl, combine 1½ cups of powdered sugar and butter. Beat at medium speed, scraping bowl often, until creamy 1 to 2 minutes. Add egg and almond extract; continue beating until well mixed, 1 to 2 minutes. Reduce speed to low. Add flour, cream of tartar, and baking soda. Continue beating, scraping bowl often, until well mixed 1 to 2 minutes. Shape into
1” balls. Roll balls into 2” ropes; shape into crescents. Place 2” apart
on ungreased cookie sheets.

Bake at 375° for 8 to 10 minutes or until set. Cookies do not brown. Cool
completely. Dip half of ech cookie into chocolate; sprinkle remaining half
with powdered sugar. Refrigerate until set.

Makes about 4½ dozen cookies