Chocolate and Peanut Butter Crescents

== Ingredients ==
* 2 cups sifted all purpose flour
* ⅓ cup unsweetened cocoa
* ¼ tsp salt
* ¼ lbs (1 stick) butter
* 1 tsp vanilla extract
* ¾ cup granulated sugar
* 1 egg
=== Filling ===
* ¾ cup smooth (not chunky) peanut butter
* ½ cup strained or sifted confectioner's sugar
== Directions ==
# Sift together the flour, cocoa, and salt and set aside.
# In the large bowl of an electric mixer cream the butter.
# Beat in the vanilla and sugar.
# Add the egg and beat until thoroughly mixed.
# On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating until the mixture holds together.
# Transfer the dough to a small bowl for ease in handling and set aside at room temperature.
=== Filling ===
# In a small bowl thoroughly mix the peanut butter and the sugar.
=== Assembly ===
# Adjust rack to the center of the oven and preheat to 325°F.
# To shape the cookies: on a large piece of wax paper place the cookie dough in mounds, using a slightly rounded tsp (no more) of the dough for each mound-in order not to make them too large it"s best to measure with a measuring spoon.
# Do maybe a quarter of the dough at a time.
# Then do the same with the filling, using a level ½ measuring teaspoon for each mound.
# Place on other pieces of waxed paper.
# Pick up one mound of the dough, roll it between your hands into a ball, and flatten it between your palms until it is very thin.
# Then, with a small metal spatula or a table knife, lift up and place one mound of the filling in the center of the flattened dough.
# With your fingers bring the dough around the filling and pinch the edges to seal.
# Roll the filled dough between your hands into a cylindrical shape about 2 inches long with very slightly tapered ends.
# Place the cookie on an unbuttered cookie sheet and as you do, turn the ends down slightly to form a short fat crescent.
# Continue shaping the cookies and placing them ½ to 1 inch apart-these do not spread.
# Bake for 13 to 15 minutes, or until the cookies are firm to the touch.
# Reverse the cookie sheet front to back once to ensure even baking of sugar and roll the cookies in the sugar as they come out of oven.
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Category:Diabetic-friendly Recipes
Category:Peanut butter cookie Recipes
Category:Special diet cookie Recipes
Category:Cocoa Recipes
Category:Egg Recipes
Category:Wheat flour Recipes