Here it is, the recipe for the cookies I have made every December for the last twenty five years.

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Cookie Tins and Cookies (before dipping)

Festive Cookie Dough

3 ½ cups all-purpose flour
1 teaspoon baking powder
1 cup butter or margarine softened (I use half butter, half margarine)
1 (8-ounce) package cream cheese, softened
2 cups sugar
1 teaspoon vanilla
¼ teaspoon almond extract

add about ¾ cup chocolate chips (or more) to batter.  Roll into crescents.

Use shortening (Crisco) to melt into chocolate chips for dipping (not too much or the chocolate will get drippy)  I think about a tablespoon or two per small saucepan of melted chips.

Stir together flour and baking powder.  Set aside.  Beat butter and cream cheese with electric mixer for 30 seconds.  Add sugar.  Beat until fluffy.  Add egg, vanilla and almond extract.  Beat well.  Gradually add flour mixture.  Cover and chill overnight or freeze up to 3 months.

If mixing without electric beaters or food processor, make sure to beat butter and cream cheese until extremely smooth and well mixed.

Roll into crescent shaped cookies and place on ungreased baking pans or pans lined with aluminum foil.  Bake 350 degrees for 8-12 minutes, just until slightly golden. (Depending on how fat your cookies are, it may take up to 15 minutes.)  They should still be soft when taken out of oven or they will be too hard when cooled.  Bake long enough that they don’t fall apart when dipped into melted chocolate.

To decorate, dip into melted Toll House chips with a bit of shortening added.  roll in jimmies or colored sugar or nuts.  Viola ! ! ! ! !

Double batch yields 210 cookies.  An 8” tin holds 46 cookies (for gift giving)

Enjoy!

Image: Cookie Tins and Festive Cookies before dipping – Drawn first with fountain pen followed by watercolor. An examaple of Exercise One Part Three (to be posted on the Tools and Techniques Blog on Friday … Part two posts at 9 am today)

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