Dipped Moons



  1. 1 of 5 Heat oven to 350 degrees F.
  2. 2 of 5 Combine flour, baking powder and salt in a medium-size bowl. Beat together on medium-high speed butter, sugar, egg white and rum extract in large bowl until light and fluffy, about 2 minutes. On low speed, gradually beat in flour mixture. Shape dough into disk and refrigerate in plastic wrap 30 minutes.
  3. 3 of 5 Roll out half of dough on floured surface to 1/4-inch thickness. Using 3-inch fluted round cutter, cut out cookies. Cut each in half. Place 1/2 inch apart on ungreased baking sheets. Reroll scraps; cut out.
  4. 4 of 5 Bake in 350 degrees F oven 10 to 12 minutes, until lightly browned around edges. Transfer to racks to cool. In small saucepan over low heat, melt chocolate, stirring. For each cookie, dip half a rounded edge into chocolate; let excess drip in pan. Repeat with other edge. Place on waxed paper until set. Repeat with remaining cookies.
  5. 5 of 5 Store airtight in cool place for up to 1 week.
Nutrition Information for Dipped Moons
Servings Per Recipe:
Per Serving: 1 g fiber, 4 g sat. fat, 14 mg chol., 7 g Fat, total, 16 g carb., 2 g pro., 129 kcal cal., 60 mg sodium
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Printed from FamilyCircle.com 07/19/2019