Ingredients
1 cup butter, softened1 package (8 ounces) cream cheese, softened2 cups sugar1 large egg1 teaspoon vanilla extract1/4 teaspoon almond extract3-1/2 cups all-purpose flour1 teaspoon baking powder1-1/2 cups miniature chocolate chipsGlaze:3 cups semisweet chocolate chips1/4 cup shortening1-1/4 cups ground walnuts
Preparation
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.
Divide dough into 10 portions. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until easy to roll.
Preheat oven to 375°. On a lightly floured surface, roll each portion into a 24-in. rope; cut into 2-in. lengths. Place 1 in. apart on ungreased baking sheets; curve to form crescents. Bake 6-8 minutes or until edges are light brown. Remove to wire racks to cool completely.
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.
To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator.
