Almond Crescents, 2
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1 cbutter or margarine, softened
1 tspalmond extract
1 can(s)solo almond filling, or 1 jar baker almond filling (not paste)
·powdered sugar or almond glaze (try angela's, in jap)
How to Make Almond Crescents, 2
- Beat 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.
- Oven 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.
- Note: I have been known to add more almond flavoring by making almond glaze for the tops rather than dusting with powdered sugar...
- Note: 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.