Almond Crescent Cookies
Memories of making cookies in the kitchen with my mother focus on this irresistible melt-in-your-mouth crescent. You can also form the dough into balls to bake and then roll in icing sugar to make Almond Snowballs.
Servings: 60
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 81 |
| pro | 1 g |
| total fat | 6 g |
| sat. fat | 2 g |
| carb | 6 g |
| fibre | trace |
| chol | 8 mg |
| sodium | 32 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit A | 3% |
| folate | 3% |
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2 cups (500 mL) whole blanched almonds
1 cup (250 mL) butter, softened
1-1/4 cups (300 mL) icing sugar
1 tsp (5 mL) vanilla
1/4 tsp (1 mL) almond extract
Pinch salt
2 cups (500 mL) all-purpose flour
Preparation:
In food processor, finely chop almonds; set aside.
In bowl, beat together butter, 1/4 cup (50 mL) of the sugar, vanilla, almond extract and salt until fluffy. Add flour and almonds; stir and blend with hands until dough holds together. Form into disk; wrap in plastic wrap and refrigerate for 1 hour.
Using scant 1 tbsp (15 mL) each, form dough into 2-1/2-inch (6 cm) long log; bend into crescent shape. Place about 2 inches (5 cm) apart on parchment paper-lined or greased rimless baking sheets.
Bake cookies in top and bottom thirds of 325°F (160°C) oven, rotating and switching pans halfway through, for about 18 minutes or until firm to the touch and bottoms are golden.
Meanwhile, sift half of the remaining sugar into shallow dish. Roll crescents, a few at a time, in sugar. Transfer to racks and let cool. Sift remaining icing sugar over top. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days or freeze for up to 2 weeks.)
Source
© CanadianLiving.com
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