Martha's Almond Crescent Cookies
Martha's Almond Crescent Cookies recipe
Yield
60 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
butter, unsalted
|
|
| ⅔ | cup |
powdered sugar
sifted |
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
almond extract
|
*
|
| 1 | cup |
almonds
coarsely chopped |
*
|
| 2 ⅓ | cups |
all-purpose flour
sifted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
butter, unsalted
|
|
| 158 | ml |
powdered sugar
sifted |
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
almond extract
|
*
|
| 237 | ml |
almonds
coarsely chopped |
*
|
| 552 | ml |
all-purpose flour
sifted |
|
Directions
Heat oven to 350℉ (180℃) F and line baking sheets with parchment paper.
Cream together butter and ⅔ cup sugar until fluffy.
Beat in extracts, then add almonds.
Stir in flour and beat until well mixed.
Divide dough in half and roll each half into a log 1 inch in diameter.
Cut each log into ¾ 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.
Bake for 15 to 20 minutes, or until lightly golden.
Make about 60 cookies.
Let crescents cool, then roll in additional sugar.
