Description
Delicious almond crescent cookies, perfect for a festive treat!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus more for rolling
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup finely chopped almonds (or almond flour)
- 1 cup powdered sugar, for coating
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy.
- Mix in the vanilla and almond extracts.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the flour mixture to the butter mixture, mixing until just combined.
- Fold in the finely chopped almonds until evenly distributed. The dough will be soft but not sticky.
- Take about 1 tablespoon of dough and roll it into a small log about 2-3 inches long.
- Place the log on the prepared baking sheet and curve the ends to form a crescent shape.
- Repeat with the remaining dough, spacing the crescents about 1 inch apart on the sheets.
- Bake for 10-12 minutes, or until the bottoms are just lightly golden. The cookies should remain pale on top.
- Remove from the oven and let cool on the baking sheet for 5 minutes.
- Place the 1 cup of powdered sugar for coating in a shallow bowl.
- While the cookies are still warm (but cool enough to handle), gently roll each one in the powdered sugar until fully coated.
- Transfer to a wire rack to cool completely.
- Once completely cool, you may roll them in powdered sugar a second time for a thicker, snow-like coating.
Notes
- Your almond crescent cookies can be stored in an airtight container for up to a week.
- Try using almond flour for a gluten-free option.
- Dust with extra powdered sugar just before serving for a festive touch.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg