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Vanilla Crescents

 Vanilla Crescents
These cookies are especially cozy at Christmastime, but are wonderful all year long. Try them dipped into hot tea or coffee.—Cara McDonald, Winter Park, Colorado
48 ServingsPrep: 20 min. Bake: 10 min./batch


  • 1 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/8 teaspoon McCormick® Pure Almond Extract
  • 2 cups all-purpose flour
  • 1-1/4 cups ground almonds
  • 1/2 teaspoon salt
  • Confectioners' sugar


  • Preheat oven to 350°. In a large bowl, cream butter and sugar
  • until light and fluffy. Beat in extracts. In another bowl, whisk
  • flour, almonds and salt; gradually beat into creamed mixture.
  • Divide dough into four portions. On a lightly floured surface, roll
  • each portion into a 24-in. rope. Cut crosswise into twelve 2-in.
  • logs; shape each into a crescent. Place 1-1/2 in. apart on ungreased
  • baking sheets.
  • Bake 10-12 minutes or until set. Cool on pans 2 minutes before
  • removing to a wire rack. Dust warm cookies with confectioners'
  • sugar. Yield: 4 dozen.
Nutritional Facts: 1 cookie equals 75 calories, 5 g fat (3 g saturated fat), 10 mg cholesterol, 25 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein.

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Vanilla Crescents (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.