Bo Friberg

Chocolate Crescent Cookies

Preparation info
  • Yield:

    24

    cookies
    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

Method

  1. Roll out the short dough to ⅛ inch (3 mm) thick.
  2. Using a ¾-inch (2-cm) plain cookie cutter, cut out crescents as described in making Fleurons (see