Even though we tend to make these for the holidays, they originally were a tea cookie. They are light, and just sweet enough. And they go fast!
1 cup butter, softened
1-1/4 cups confectioners’ sugar
1/2 teaspoon salt
1 large egg
2 teaspoons almond extract
2-1/2 cups all-purpose flour – minus 2 tablespoons
Preheat oven to 375°.
In a large bowl, cream butter, confectioners’ sugar and salt until light and fluffy.
Beat in egg and extracts.
Gradually beat flour into creamed mixture.
Form dough into logs, about 2 inches wide by 10 inches long. Chill it in the freezer for 10-15 minutes.
From here you can slice the dough into 1/4 inch rounds, or make 1 inch balls, or form into crescents. To form crescents, make 1/2 inch slices. Cut each slice in half and roll to form crescents.
Place cookies 1 in. apart onto ungreased baking sheets.
Bake until set, 6-8 minutes (do not brown).
Remove to wire racks to cool completely.
Put confectioners’ sugar in a bowl, coat cookies in sugar.
