Almond Crescents

almond crescents 2

 

 

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.

 

 

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