ALMOND CRESCENTS DIPPED IN CHOCOLATE

 ALMOND CRESCENTS DIPPED IN CHOCOLATE

1 1/2 cups powdered sugar
1 cup butter, softened
1 large Egg
1 1/2 teaspoons almond flavoring
2 3/4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 (12-ounce) package (2 cups) real semi-sweet chocolate chips
1 (12-ounce) package (2 cups) white chocolate chips
2 tablespoons shortening
Powdered sugar
Christmas Sprinkles

Combine powdered sugar, butter, egg and almond flavoring in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, cream of tartar and baking soda; beat at low speed until well mixed.

Divide dough into quarters. Cover; refrigerate 1 hour.

Heat oven to 375°F.

Roll each quarter (keeping remaining dough refrigerated) into 4 (10-inch) ropes. Cut each rope into 4 (2 1/2-inch) pieces. Shape each piece into crescent. Place onto ungreased cookie sheets. Bake 8-10 minutes or until set. (Cookies do not brown.)

Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, 2-3 minutes or until smooth. Dip half of each cookie into chocolate; add sprinkles, let stand on waxed paper-lined cookie sheets until chocolate is set. Sprinkle remaining half with powdered sugar. Store between sheets of waxed paper in covered containers.