Mini-Chip Crescent 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
• 1/4 teaspoon coconut extract, optional
• 3-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1-1/2 cups miniature semisweet chocolate chips
• 2 cups (12 ounces) semisweet chocolate chips
• 2 tablespoons shortening
• Toasted sweetened shredded coconut, optional

1. In a large bowl, beat butter, cream cheese and sugar until blended. Beat in egg and extracts. In another bowl, whisk flour and baking powder; gradually beat into butter mixture. Stir in miniature chocolate chips. Refrigerate, covered, 1 hour or until firm enough to shape.
2. Preheat oven to 375u0b0. Shape level tablespoons of dough into crescent shapes. Place 1 in. apart on greased
3. . Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely.
4. In a microwave, melt 2 cups chocolate chips and shortening; stir until smooth. Dip each cookie halfway into chocolate mixture; allow excess to drip off. Place on waxed paper-lined
5. . If desired, sprinkle with coconut. Refrigerate 30 minutes or until set.

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

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