The crescent cookies were truly magnificent. The kind of cookie that can be eaten in the afternoon with a cup of tea or served after dinner. I personally preferred them without the confectioners' sugar, but I must admit white-dusted cookies look so more special - especially in this weather! Rating: 4- out of 5.
Almond Crescent Cookies: The Complete Magnolia Bakery Cookbook - Allysa Torey & Jennifer Appel
- 1 cup (2 sticks) unsalted butter, softenened
- ⅓ cup of sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 cup finely ground almonds (or almond flour)
- 2 ¼ cups of flour
- Confectioners' sugar for sprinkling
- Preheat the oven to 350 degrees.
- In a large bowl, cream the butter and the sugar until fluffy, about 3 minutes. Add the vanilla extract, the almond extract, and the ground almonds and mix until all the ingredients are thoroughly incorporated. Slowly mix in the flour. Make a ball with the dough and roll small pieces of the dough into ovals, then form crescents. Place onto ungreased cookie sheets, leaving several inches between for expansion. Bake for 12 - 15 minutes until lightly browned.
- Cool the cookies on the sheet for 1 minute, then remove to a rack to cool completely. When cooled, sprinkle with confectioners' sugar.