 |
Almond Crescents
|
 |
1 cup butter, softened
1/3 cup sugar
1-2/3 cups all-purpose flour
3/4 cup finely ground almonds
1/4 teaspoon salt
1/2 cup confectioners' sugar
1 teaspoon ground cinnamon
In a large mixing bowl, cream butter and sugar until light and fluffy. In a small
bowl, combine the flour, almonds and salt; gradually add to the creamed mixture
until blended. Cover and refrigerate for 1 hour or until easy to handle.
Divide dough into fourths. Roll out each portion into a long rope, about 1/4 in.
diameter. Cut into 2-in. lengths. Place 2 in. apart on lightly greased baking
sheets; form each into a crescent. Bake at 325° for 14-16 minutes or until
set. Cool for 2 minutes. In a shallow bowl, combine confectioners' sugar and
cinnamon; roll warm cookies in sugar mixture. Place on wire racks to cool
completely.
Yield: about 10 dozen.
|
Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |