Chocolate-Dipped Moons 0 This looks Yummy!

PREHEAT oven to 375° F. COMBINE 1 1/2 cups powdered sugar and butter in large mixer bowl. Beat at medium speed until creamy. Add egg and almond extract; continue beating until well mixed. Reduce speed to low; add flour, cream of tartar and baking soda. Continue beating until well mixed. Shape dough into 1-inch balls. Roll balls into 2-inch ropes; shape into half moons. Place 2 inches apart on ungreased baking sheets. BAKE for 8 to 10 minutes or until set. (Cookies do not brown.) Cool on baking sheets 2 minutes; remove to wire racks to cool completely. LINE baking sheets with waxed paper. Melt morsels and shortening in small saucepan over low heat, stirring occasionally, until smooth. Dip half of each cookie into chocolate; place on prepared baking sheets. Let stand until chocolate is set. Sprinkle remaining half with powdered sugar. Store between sheets of waxed paper in covered containers.