Bittersweet chocolate moons

Yield: 12 Servings

Measure Ingredient
½ cup Butter or margarine
¾ cup Walnuts
⅓ cup Sugar
½ cup Unsweetened cocoa
1 cup White flour
¼ teaspoon Vanilla extract

1. Put all into cuisinart and blend until a ball forms.

2. Chill one hour. 3. Form into 12 balls and shape into crescent moons. 4. Bake at 300F on ungreased cookie sheet for 15 to 20 minutes.

Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991 From:

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