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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Grandma always made these every Christmas. Me too. She would store them in a tin. Inside the tin she always placed a paper towel soaked in vanilla and tucked inside a plastic baggie. Leave the baggie open for the essence to permeate the cookies. Ingredients:
3 cups flour |
1 lb butter |
1 cup sugar |
1 cup almonds, finely chopped |
2 teaspoons vanilla |
powdered sugar, for dusting |
Directions:
1. Cream butter and sugar together. Add vanilla. Add almonds. Add the flour slowly until you can shape the dough with your hands. You may find it necessary to add a little more flour. Refrigerate the dough for 1 hour.
2. Shape approximately 1 1/2 - 2 T dough into crescent moon shapes. Bake at 350 degrees on ungreased baking sheets for about 15 minutes, until light tan. Remove from oven, cool slightly and roll in powdered sugar to coat.
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