Crescent Chip Cookies

• 1 cup butter, softened
• 1 package (8 ounces) cream cheese, softened
• 2 cups sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 3-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1-1/2 cups miniature chocolate chips
• 3 cups semisweet chocolate chips
• 1/4 cup shortening
• 1-1/4 cups ground walnuts

1. In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture. Stir in chocolate chips.
2. Divide dough into 10 portions. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until easy to roll.
3. Preheat oven to 375u0b0. On a lightly floured surface, roll each portion into a 24-in. rope; cut into 2-in. lengths. Place 1 in. apart on ungreased
4. ; curve to form crescents. Bake 6-8 minutes or until edges are light brown. Remove to wire racks to cool completely.
5. In a small bowl, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into chocolate mixture; allow excess to drip off. Sprinkle with walnuts. Place on waxed paper; let stand until set.
6. Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator.
7. Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

butter, cream cheese, sugar, egg, vanilla, almond extract, flour, baking powder, chocolate chips, chocolate chips, shortening, ground walnuts

Taken from www.tasteofhome.com/recipes/crescent-chip-cookies/ (may not work)