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Martha Stewart's Almond Crescent Cookies
Author/Submitted by:
Servings: 5
Categories:
Cookies
/
Desserts
Ingredients: 1/2
lb
(2 sticks) unsalted butter 2/3
c
Sifted confectioners' sugar,
Plus more for rolling 1
t
Vanilla extract 1/2
t
Almond extract 1
c
Coarsely chopped almonds 2 1/3
c
Sifted all-purpose flour
Directions:
1. Heat oven to 350 and line baking sheets with parchment paper. Cream
together butter and 2/3 cup sugar until fluffy. Beat in extracts, then add
almonds. Stir in flour and beat until well mixed. 2. Divide dough
in half and roll each half into a log 1 inch in diameter. Cut each log
into 3/4-inch pieces, and roll each piece into a cylinder 2 inches long.
Place cylinders 1 to 2 inches apart on baking sheets, and form into
crescents. 3. Bake for 15 to 20 minutes, or until lightly golden. Let
crescents cool, then roll in additional sugar. Makes 5 dozen
crescents. Thanks to Martha's eighth-grade home-economics teacher,
Miss Baer, many of her friends and family get to enjoy these delicious
and easy-to-make cookies. Give them in a reusable tin, such as a
pudding mold, tied with a bow.
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