Chocolate and Peanut Butter Crescents

Ingredients

 * 2 cups sifted all purpose flour
 * ⅓ cup unsweetened cocoa
 * ¼ tsp salt
 * ¼ lbs (1 stick) butter
 * 1 tsp vanilla extract
 * ¾ cup granulated sugar
 * 1 egg

Filling

 * ¾ cup smooth (not chunky) peanut butter
 * ½ cup strained or sifted confectioner's sugar

Directions

 * 1) Sift together the flour, cocoa, and salt and set aside.
 * 2) In the large bowl of an electric mixer cream the butter.
 * 3) Beat in the vanilla and sugar.
 * 4) Add the egg and beat until thoroughly mixed.
 * 5) On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating until the mixture holds together.
 * 6) Transfer the dough to a small bowl for ease in handling and set aside at room temperature.

Filling

 * 1) In a small bowl thoroughly mix the peanut butter and the sugar.

Assembly

 * 1) Adjust rack to the center of the oven and preheat to 325°F.
 * 2) To shape the cookies: on a large piece of wax paper place the cookie dough in mounds, using a slightly rounded tsp (no more) of the dough for each mound-in order not to make them too large it"s best to measure with a measuring spoon.
 * 3) Do maybe a quarter of the dough at a time.
 * 4) Then do the same with the filling, using a level ½ measuring teaspoon for each mound.
 * 5) Place on other pieces of waxed paper.
 * 6) Pick up one mound of the dough, roll it between your hands into a ball, and flatten it between your palms until it is very thin.
 * 7) Then, with a small metal spatula or a table knife, lift up and place one mound of the filling in the center of the flattened dough.
 * 8) With your fingers bring the dough around the filling and pinch the edges to seal.
 * 9) Roll the filled dough between your hands into a cylindrical shape about 2 inches long with very slightly tapered ends.
 * 10) Place the cookie on an unbuttered cookie sheet and as you do, turn the ends down slightly to form a short fat crescent.
 * 11) Continue shaping the cookies and placing them ½ to 1 inch apart-these do not spread.
 * 12) Bake for 13 to 15 minutes, or until the cookies are firm to the touch.
 * 13) Reverse the cookie sheet front to back once to ensure even baking of sugar and roll the cookies in the sugar as they come out of oven.