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Almond Crescent Cookies (2 of 2) Recipe

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This recipe for Almond Crescent Cookies (2 of 2) is from Our Family Cookie Bake Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups all-purpose flour
½ cup chopped almonds (chopped finely)
1 cup unsalted butter (two sticks), softened
7 Tbsp. confectioner’s sugar (just less than a ½ cup)
1/2 tsp. almond extract
Directions:
Directions:
1. Preheat oven to 350◦ F.
2. In a medium bowl, whisk together dry ingredients.
3. In a second bowl, cream butter, confectioner’s sugar, and almond extract.
4. Stir in flour/almond mixture a half cup at a time and combine well.
5. Use a spoon to scoop dough, roll into a ball then shape into crescents. (If the dough is exceptionally soft, refrigerate for 15 minutes before shaping into crescents.) Place 2“apart on a cookie sheet.
6. Bake for 12-15 minutes, until pale brown on the edge.
7. Dust with powdered sugar while warm for best results. Cool two minutes on cookie sheet before moving to a cooling rack.
Number Of Servings:
Number Of Servings:
3 dozen
Personal Notes:
Personal Notes:
The dough can be made ahead, frozen and the defrosted when you are ready to bake them. These holiday cookies are denser than Spritz and are best when made smaller than three inches.

 

 

 

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