Chocolate Crescents
| Ingredients | ||
| 250 g | all-purpose flour | 1 cup |
| 75 g | sugar | 1/3 cup |
| 2 pkg | Dr. Oetker Vanilla Sugar | 2 pkg |
| 1 | egg yolk | 1 |
| 125 g | butter or margarine, cold | 1/2 cup |
| 250 g | ground walnuts | 1 cup |
| 1 1/2 sq | semi-sweet chocolate, grated | 1 1/2 sq |
| Glaze | ||
| 425 g | sifted icing sugar | 1 3/4 cups |
| 75 g | cocoa | 1/3 cup |
| 45 g | butter or margarine | 3 tbsp. |
| 45 mL | hot water | 3 tbsp. |
Method
1. Preheat oven to 150°C (300°F). Grease a baking sheet.
2. Combine flour, sugar and vanilla sugar on pastry board. Make well in centre.
3. Put egg yolk in well. Work a little of dry ingredients into egg yolk.
4. Cut butter into small pieces. Put butter, walnuts and chocolate into well. Work quickly into flour mixture to make a smooth dough. Do not overwork.
5. Roll dough, a little at a time, into long pencil-like strips. Cut into smaller 5 cm (2") strips.
6. Place on prepared baking sheet. Shape into crescents.
7. Bake on middle oven rack at 150°C (300°F) for 12-15 min or until light golden. Cool.
8. Combine all glaze ingredients in small saucepan. Heat on low, stirring constantly just until melted and smooth.
9. Dip cooled cookies in warm glaze. Place on rack to dry.
