Almond Crescent Cookies

Reviews

• Deacon1313
  
  Dec 20, 2014

  1/4 inch is entirely too thin to make a rope. There is nothing to the cookie. Too thin and breaking when taking them off the cookie sheet.

• jettahlily008
  
  Nov 8, 2014

  Followed the recipe and the almond crescents turned out great! Thank you!!! :) ?

• sussieque123
  
  Dec 5, 2013

  OMG - I couldn't believe someone else in this world had this recipe! However, I make mine with "Vanilla Extract, 10X sugar (only) and Walnuts or Pecans" instead. No salt or cinnamon). First cream 2 sticks of salted soft butter and 1/4 C. of 10x sugar. Then start adding the flour (2 cups total), then a little vanilla and water mixed, flour by alternating. Start and end with dry ingredient, flour. (2 Tbls. water, 1 teaspoon vanilla extract) No need to grease the baking sheet. Roll cookie dough in your hand and press with 3 fingers onto your cookie sheet. MY SECRET is to cover the baked cookies with the 10X sugar while they are still warm and let it soak in overnight. TO DIE FOR!!! ; ) Once I start making these cookies for the holiday season, i can't stop. : 0

• Astheart
  
  Dec 17, 2012

  Those are ones of the most popular Christmas cookies in the Czech Republic. Here we use all kinds of nuts to make them from not only almonds. Adding salt is not necessary. We call them vanilla crescents as we roll warm cookies in the mixture of sugar and vanilla sugar. Their smell and taste then are fantastic! Everybody loves them! :)

• tinkaandme
  
  Dec 25, 2007

  Delicious flavor; crispy and light. Not a choice if you are in a hurry as the dough requires chilling and the rolling out is time consuming. I found the 1/4 inch rope to be too small. Slightly larger, maybe 1/2 inch, would be better, then slightly tapered at the ends when forming the crescent shape. But overall a very good cookie.