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FESTIVE CRESCENT COOKIES

Ingredients:

1 cup MAGNOLIA ALL PURPOSE FLOUR
1/2 cup BAKER’S BEST MARGARINE, softened
1/3 cup powdered sugar
1/2 tsp baking powder
1/4 tsp iodized fine salt
1/3 cup finely chopped cashew nuts

Frosting:

2 cups chopped semi-sweet chocolates
1 pc MAGNOLIA BROWN EGG, use egg white only
1 cup powdered sugar
colored sugar

Procedure:

  1. Preheat oven to 350°F.
  2. Combine flour, margarine, sugar, baking powder, salt and cashew nuts. Knead until well blended and mixture holds together. Divide cookie dough into 1 3/4" x 1/2" logs. Slightly bend the log to form a crescent shape. Place cookies about 1" apart on ungreased cookie sheet. Bake for 12 minutes. Cool.
  3. Melt chocolate in a double boiler, and dip one end of each cookie. Place cookies on a cake rack to dry chocolate. Beat egg white with powdered sugar and dip other end of cookies in egg white and roll in colored sugar for a festive look.
Makes 16 pieces.
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