Almond Crescents

• 2 cups (4 sticks) butter, softened
• 1 cup powdered sugar
• 4 cups flour
• 1 cup ground PLANTERS Almonds
• 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, chopped
• 1/2 cup finely chopped pistachios

1. Preheat oven to 350F.
2. Place butter and sugar in large bowl; stir with wooden spoon until well blended.
3. Gradually add flour, stirring until well blended after each addition.
4. Stir in almonds.
5. Shape tablespoons of the dough into 2-inch crescents.
6. Place, 2 inches apart, on ungreased parchment- or foil-covered baking sheets.
7. Bake 12 to 15 min.
8. or until lightly browned.
9. Cool on wire racks.
10. Melt chocolate as directed on pkg.
11. Dip one end of each cooled cookie into melted chocolate; sprinkle with pistachios.
12. Return to wire racks; let stand until chocolate is set.

butter, powdered sugar, flour, ground planters almonds, chocolate, pistachios

Taken from www.kraftrecipes.com/recipes/almond-crescents-74330.aspx (may not work)