Vanilla Crescents Recipe

4.5 2 3
Vanilla Crescents Recipe
Vanilla Crescents Recipe photo by Taste of Home
Publisher Photo

Vanilla Crescents Recipe

Read Reviews
4.5 2 3
Publisher Photo
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
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch

Ingredients

  • 1 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1-1/4 cups ground almonds
  • 1/2 teaspoon salt
  • Confectioners' sugar

Directions

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.
Originally published as Vanilla Crescents in Taste of Home December 2013

Nutritional Facts

1 cookie: 75 calories, 5g fat (3g saturated fat), 10mg cholesterol, 25mg sodium, 7g carbohydrate (2g sugars, 0 fiber), 1g protein.

  • 1 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1-1/4 cups ground almonds
  • 1/2 teaspoon salt
  • Confectioners' sugar
  1. 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.
  2. 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.
  3. 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.
Originally published as Vanilla Crescents in Taste of Home December 2013

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MY REVIEW
Blonda10 User ID: 7531826 213609
Reviewed Dec. 11, 2013

"Just made these little gems this weekend for the first time; definitely will not be the last! Not too sweet and great texture. Loved them!"

MY REVIEW
Jellybug User ID: 53068 153362
Reviewed Dec. 8, 2013

"These cookies were easy to prepare and delicious to eat!. I doubled the ingredients and gave them out to friends in my senior complex. I printed the recipe and placed it with the cookies."

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