Almond Crescent Cookies

By The Canadian Living Test Kitchen

Tested till perfect

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Almond Crescent CookiesMemories 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.4 out of5based on5 ratings.
Almond Crescent Cookies

This recipe makes 60 pieces servings

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Nutritional Info
Per cookie: about -
cal 8181 cal
pro 1 g1g pro
total fat 6 g6g total fat
sat. fat 2 g2g sat. fat
carb 6 g6g carb
fibre 00 fibre
chol 8 mg8mg chol
sodium 32 mg32mg sodium
% RDI: -
calcium 11 calcium
iron 33 iron
vit A 33 vit A
folate 33 folate

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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.

Ingredients

  • 2 cups whole blanched almonds 2 cups whole blanched almonds
  • 1 cup butter , softened1 cup butter, softened
  • 1-1/4 cups icing sugar 1-1/4 cups icing sugar
  • 1 tsp vanilla 1 tsp vanilla
  • 1/4 tsp almond extract 1/4 tsp almond extract
  • 1 pinch salt 1 pinch salt
  • 2 cups all-purpose flour 2 cups 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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