almond crescents, 2
Another way for me to get my almond cookie fix! Make an almond icing instead of dusting with powdered sugar if you wish, I tend to like my almond cookies (of any variety) glazed.
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yield
serving(s)
method
Bake
Ingredients For almond crescents, 2
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1 cbutter or margarine, softened
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1/3 csugar
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1 tspalmond extract
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1 cansolo almond filling, or 1 jar baker almond filling (not paste)
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2 cflour
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powdered sugar or almond glaze (try angela's, in jap)
How To Make almond crescents, 2
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1Beat butter and sugar until light and fluffy. Beat in extract and filling. Stir in flour with spoon to make a stiff dough. Cover and refrigerate at least 4 hours so dough isn't sticky.
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2Oven to 325 degrees. Dust your hands with flour and shape dough by teaspoon into small tapered crescents (bend the dough roll around your finger to make this 'u' shape) and then bake 15-20 min or until firm and lightly browned. Let cool on cookie sheets 1 min, then cool on wire racks. Dust with powdered sugar while still warm. Cool completely. Store in airtight containers.
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3Note: I have been known to add more almond flavoring by making almond glaze for the tops rather than dusting with powdered sugar...
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4Note: I used the red cookie scoop to portion out, then split that in half. I am thinking about options: adding coconut, craisins or chocolate chips.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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