Chocolate-dipped Almond-toffee Moons

1) Heat oven to 325°F.

2) In large bowl, beat powdered sugar, butter and vanilla with electric mixer on medium speed until light and fluffy.

3) On low speed, beat in flour, almonds and salt until well blended.

4) Stir in 1/2 cup toffee bits.

5) Shape dough into 1-inch balls.

6) Shape each ball into 2-inch-long log; bend into crescent shape.

7) On ungreased cookie sheets, place crescents 1 inch apart.

8) Bake 13 to 15 minutes or until set and bottoms are golden brown.

9) Immediately remove from cookie sheets to cooling racks.

10) In 1-cup microwavable measuring cup, microwave chocolate chips and shortening on high 30 seconds.

11) Stir; continue microwaving, stirring every 10 seconds, until chocolate is melted and can be stirred smooth.

12) Dip 1 end of each cookie halfway into melted chocolate, letting excess drip off. (If desired, sprinkle additional toffee bits over chocolate.)

13) Place on waxed paper or cooking parchment paper until set.

Chef's Note & Story

To grind nuts in the food processor, pulse the nuts with a spoonful of sugar just until they are ground. The sugar helps keep the nuts dry. Take care not to overprocess them or they will become oil.