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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a shortbread type cookie that was one of my favorites as a child. It is not overly sweet and has a great flavor and health benefits of Almonds. In addition to their cholesterol-lowering effects, almonds' ability to reduce heart disease risk may also be partly due to the antioxidant action of the vitamin E found in the almonds, as well as to the LDL-lowering effect of almonds' monounsaturated fats. (LDL is the form of cholesterol that has been linked to atherosclerosis and heart disease). Ingredients:
1 cup unsalted butter |
2/3 cup powdered sugar (sifted plus more for rolling) |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
1 cup almonds (coarsely chopped) |
2 1/2 cups all-purpose flour (sifted) |
Directions:
1. Preheat oven to 350° and line baking sheets with parchment paper or silpat baking sheet.
2. Cream together butter and 2/3 cup of sugar until fluffy.
3. Beat in extracts, and then add almonds.
4. Stir in flour and beat till well mixed.
5. Divide dough in half and roll each half into log 1 inch thick in diameter.
6. Cut each log into 3/4 inch pieces, and roll each piece into cylinder 2 inches long.
7. Place 1 to 2 inches apart on baking sheets and form into crescents shapes.
8. Bake 15-20 minutes or till lightly browned.
9. Let cool then roll in sifted powdered sugar completely coating the cookie.
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