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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The crescent shape of these cookies is a little more trouble, but it makes them unique. Ingredients:
1 1/2 cups sliced blanched almonds |
1 cup unsalted butter, softened |
1/2 cup sugar |
1 1/2 teaspoons vanilla extract |
1/2 teaspoon almond extract |
2 cups all-purpose soft wheat flour |
pinch of salt |
sifted powdered sugar |
Directions:
1. Process almonds in a food processor until ground.
2. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add almonds and extracts; beat at low speed until blended.
3. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition.
4. Divide dough in half; wrap each portion in plastic wrap, and chill at least 1 hour. Roll level teaspoonfuls of dough into ropes; place ropes 1 inch apart on lightly greased baking sheets. Bring ends of each rope toward center to form crescents. (Keep remaining dough chilled and ready for shaping.)
5. Bake at 300° for 17 minutes; cool on baking sheets 2 minutes. Gently roll in powdered sugar, and cool completely on wire racks.
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