Chocolate and peanut butter crescents

MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Chocolate and Peanut Butter Crescents
  Categories: Diabetic, Desserts, Cooky/bars
       Yield: 24 servings
  
       2 c  Sifted all purpose flour            1 ts Vanilla extract
     1/3 c  Unsweetened cocoa                 3/4 c  Granulated sugar
     1/4 ts Salt                                1    Egg
     1/4 lb (1 stick) butter               
  
   Sift together the flour, cocoa, and salt and set aside.  In the large
   bowl of an electric mixer cream the butter.  Beat in the vanilla and
   sugar. Add the egg and beat until thoroughly mixed.  On low speed
   gradually add the sifted dry ingredients, scraping the bowl with a
   rubber spatula and beating until the mixture holds together. Transfer
   the dough to a small bowl for ease in handling and set aside at room
   temperature. Prepare the filling.
   
   3/4 cup smooth (not chunky) peanut butter 1/2 cup strained or sifted
   confectioners sugar.
   
   In a small bowl thoroughly mix the peanut butter and the sugar.
   
   Adjust rack to the center of the oven and preheat to 325 degrees.
   
   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.  Do maybe a quarter of the dough at a
   time.
   
   Then do the same with the filling, using a level 1/2 measuring
   teaspoon for each mound.  Place on other pieces of waxed paper.
   
   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.  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.  With your
   fingers bring the dough around the filling and pinch the edges to
   seal. Roll the filled dough between your hands into a cylindrical
   shape about 2 inches long with very slightly tapered ends.  Place the
   cookie on an unbuttered cookie sheet and as you do, turn the ends
   down slightly to form a short fat crescent. Continue shaping the
   cookies and placing them 1/2 to 1 inch apart-these do not spread.
   
   Bake for 13 to 15 minutes, or until the cookies are firm to the touch.
   Reverse the cookie sheet front to back once to insure even bakinZ of
   sugar and roll the cookies in the sugar as they come out of oven.
   
   From: Maida Heatter's Book of Great Cookies Shared By: Pat Stockett
  
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