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| Almond Crescent Cookies |
"This is a recipe I make almost every Christmas. I got it from a coworker about 20 years ago. It's a big hit with those who like almonds."
Ingredients :
- 1/2 cup salted butter, at room temperature
- 1/3 cup confectioners' sugar, plus extra for dusting
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/8 teaspoon salt
- 3/4 cup all-purpose flour, sifted
- 2 tablespoons all-purpose flour, sifted
- 1/2 cup almonds, finely chopped
Instructions :
| Prep : 45M | Cook : 24M | Ready in : 1H |
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- Preheat oven to 325 degrees F (165 degrees C).
- Beat butter and confectioners' sugar in a bowl using an electric mixer until smooth and creamy. Add vanilla extract, almond extract, and salt; mix briefly to incorporate. Gradually stir 3/4 cup plus 2 tablespoons flour into the creamed butter, add almonds, and mix until dough is just combined.
- Shape dough into tiny crescents; place on an ungreased baking sheet about 2 inches apart.
- Bake cookies in preheated oven until edges are golden, about 15 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Roll cookies in sifted confectioners' sugar when cooled.
Notes :
- If your kitchen is warm, the dough can be challenging to shape. Chill dough for 1 hour or overnight to make it stiff enough to handle.
- The cookies are delicate, so it is best to layer them between wax paper when storing and arrange on a platter in a single layer when serving.
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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