Here’s how you know a recipe is a good one: The page has this fine dusting of powdered sugar all over it. And the cookbook is falling apart. And you’ve written all kinds of notes in the margins.
The recipe at hand is Rose Levy Beranbaum’s Chocolate Dipped Melting Moments, from her book “Rose’s Christmas Cookies.” I’ve had the book for years, and used it annually, and this is one of my favorite Christmas cookie recipes.
Rose is extraordinarily detail-oriented in her ingredients and techniques, including measurements by weight as well as volume, giving instructions for multiple mixing methods and specifying oven rack position, etc.
But I have to quibble with her prep instructions for these cookies. In fact, I’ve made several adjustments to the technique over the years, so that the cookies, delicate as they are, are easier to shape and finish. I also prefer using melted chocolate chips in lieu of solid bar chocolate for the dipping; the emulsifier in the chips makes it easier to work with.
So my version of the recipe below, which I’ve renamed to avoid copying the original recipe exactly, includes those adaptations.
The high percentage of cornstarch in this recipe makes for an impossibly delicate cookie, so don’t be surprised if they crumble as you’re double-dipping them in powdered sugar to finish. (Like that’s a problem?)
With all due deference to Rose, I think this recipe works just a teensy bit better.
Perfectly Delicate Chocolate Crescent cookie recipe
makes
1 cup cornstarch
3/4 cup + 1 tablespoon all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter, softened at room temperature
1/2 cup powdered sugar
1 teaspoon vanilla extract
For finishing:
3/4 cup powdered sugar
6 oz. chocolate chips
Line 2 baking sheets with parchment paper. Place finishing powdered sugar in a shallow bowl.
In the bowl of a stand mixer (or in a large bowl using a stand mixer), cream the butter and powdered sugar until very light and fluffy. Mix in vanilla. In a separate bowl, whisk together cornstarch, flour and salt. Add about half the dry ingredients to the mixing bowl and stir on low speed to combine. Add remaining dry ingredients and stir to combine.
On a lightly floured work surface, gather the dough into a ball and thump it firmly on the counter several times to remove any air pockets. Divide dough in half, then cut each half into 6 pieces. Use your hands to roll one portion of dough into a rope 1/2 inch in diameter. Use a paring knife to cut lengths 2 1/2 inches long. Transfer pieces to prepared baking sheet, about an inch apart. Place the index finger of one hand in the center of a segment of dough, then use the thumb and index finger of the other hand to curve it around your finger into a crescent. Repeat with all remaining dough. Transfer the baking sheets to the refrigerator for at least 2 hours.
Preheat oven to 375°. Bake chilled cookies for 10–15 minutes, until they just begin to brown lightly on the bottom. Rotate baking sheets halfway through baking time. Remove from oven and cool cookies on the baking sheets for about 10 minutes. Carefully transfer 2 or 3 cookies at a time to the bowl of powdered sugar and turn to coat. Transfer cookies to a wire rack to cool completely, then dip them all a second time in powdered sugar.
In a microwave or double-boiler, melt the chocolate chips, stirring until smooth. Prop up one edge of the bowl of chocolate on a spoon so that it tilts and pools the chocolate on the low side. Gently brush a bit of powdered sugar off one end of a cookie, then dip about 1 inch deep in the chocolate, letting excess drip off. Place dipped cookies on a tray lined with waxed paper until chocolate is set.
