3 1/2 c. all-purpose flour
1 tsp. baking powder
1 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 c. sugar
1 egg
1 tsp. vanilla
1/4 tsp. almond extract
1/4 tsp. coconut flavoring (optional)

In a medium mixing bowl, stir together flour and baking powder. Set aside.

In a large mixer bowl, beat butter and cream cheese with an electric mixer on medium speed for 30 seconds. Add sugar; beat until fluffy. Add egg, vanilla, almond extract, and coconut flavoring; beat well. Gradually add flour mixture to creamed mixture, beating well after each addition. Cover and chill overnight. Or, place in moisture and vapor-proof plastic bags. Seal, label, and freeze up to 3 months.

CRACKLED CRESCENTS:

1 recipe Festive Cookie Dough
1 (12 oz.) pkg. miniature semi-sweet chocolate pieces or regular size pieces
1 tbsp. shortening
Chopped coconut, pearl sugar, finely chopped pistachio nuts or finely chopped semi-sweet chocolate

If frozen, thaw the Festive Cookie Dough in the refrigerator overnight. Or, place dough in a microwave-safe mixing bowl; cover with waxed paper. Micro-cook on 10% power (low) for 5 minutes or until thawed.

If necessary, let dough stand at room temperature for 20 minutes for easier handling. Stir in half of the chocolate pieces. Shape dough into 1-inch balls. Roll into logs about 2 inches long. Place on an ungreased cookie sheet. Bend and pinch ends to form crescents. Bake in 375 degree oven for 8 to 10 minutes or until edges are firm and bottoms light golden brown. Cool on a wire rack.

In a small heavy saucepan, melt remaining chocolate pieces and shortening over low heat, stirring constantly. Remove from heat. Dip 1 end of each cookie into the melted chocolate mixture. Roll in coconut, pearl sugar, pistachio nuts, or chopped chocolate. Place the dipped cookies on a waxed paper lined cookie sheet; chill until chocolate is set. Makes about 108 cookies.

You can also roll out this dough without the chocolate pieces and use cookie cutters for different shapes.