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.
prep time
cook time
method
Bake
yield
makes about 48 cookies
Ingredients
- 1 cup butter or margarine, softened
- 1/3 cup sugar
- 1 teaspoon almond extract
- 1 can solo almond filling, or 1 jar baker almond filling (not paste)
- 2 cups flour
- - powdered sugar or almond glaze (try angela's, in jap)
How To Make almond crescents, 2
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Step 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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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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