Ingredients
125g soft butter
100g sugar
60ml oil
1 egg
450g all-purpose flour
1 teaspoon vanilla
2g baking powder
1 tablespoon cornstarch
1 tablespoon cocoa
350g melted chocolate
100g crushed hazelnuts
Preparation:

1. Preheat the oven to 180°C/350°F. In a small bowl, cream the butter and sugar.
2. Add the oil and egg and stir to combine.
3. Add the all-purpose flour, vanilla sugar, baking powder, cornstarch, and cocoa powder. Stir to combine.
4. Mix until a dough forms. Press the dough lightly to flatten.
5. Place the dough between parchment paper and flatten with a rolling pin.
6. Use the bottom of a glass (or a cookie cutter) to press the half-moon shapes out of the rolled dough.
7. Use a butter knife to gently lift the crescent cookies from the parchment paper.
8. Place the crescent cookies on a baking sheet lined with parchment paper.
9. Bake for 15 minutes at 180°C/350°F.
10. Meanwhile, mix the melted chocolate with crushed hazelnut kernels.
11. Use two forks to carefully dip each cookie into the melted chocolate mixture.
12. Place the chocolate crescent cookies on a wire rack placed on top of a parchment paper-lined baking sheet.