Chocolate Almond Crescent Cookies

4 ounces unsalted butter, softened

4 ounces light cream cheese (Neufchatel), softened

½ teaspoon vanilla extract

¼ teaspoon salt

1 cup white whole-wheat flour

¼ cup almond butter

2 teaspoons coconut oil

2 teaspoons unsweetened natural cocoa

1 tablespoon maple syrup

Powdered sugar

Heat the oven to 375 degrees. Line a baking sheet with kitchen parchment.

In a large bowl, use an electric mixer to blend together the butter, cream cheese and vanilla until smooth. Add the salt and half the flour. Mix on low until well-blended. Add the remaining flour, switching to mixing by hand if too thick. If the dough is too sticky, add another teaspoon of flour.

Transfer the dough to a work surface and shape into a disk. Cover with plastic wrap and chill for 15-30 minutes while you prepare the filling.

In a small bowl, whisk together the almond butter, coconut oil, cocoa and maple syrup until smooth. If needed, microwave the mixture for 10 seconds to soften.

Once the filling and dough are both ready, on a lightly floured surface roll the dough out to about ⅛ inch thickness. Use a 3-inch biscuit or cookie cutter to cut rounds from the dough, gathering the scraps and rerolling as able. Place 1 teaspoon of the almond filling in the center of each round of dough.

Dip your finger in a small cup of water and gently wet the edges of the dough, then fold one side over the filling and crimp the edges together. Arrange the cookies on the prepared baking sheet, then bake until barely golden, 12 to 13 minutes. Remove the cookies from the oven and transfer to a rack to cool completely. Dust with powdered sugar before serving.

Makes 16 cookies.

Nutrition values per serving: 140 calories; 90 calories from fat (64 percent of total calories); 10 g fat (5 g saturated; 0 trans); 20 mg cholesterol; 11 g carbohydrate; 2 g fiber; 3 g sugar; 3 g protein; 65 mg sodium.

Melissa d'Arabian for The Associated Press