Snow-Covered Crescents Recipe

5 1 2
Publisher Photo

Snow-Covered Crescents Recipe

Read Reviews
5 1 2
Publisher Photo
From El Dorado, Arkansas, Dorothy Smith shares these tasty almond cookies coated in powdered sugar. "They're quick, easy and delicious," she assures.
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min./batch
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min./batch

Ingredients

  • 1 cup butter, softened
  • 3/4 cup confectioners' sugar
  • 1 teaspoon almond extract
  • 1-3/4 cups all-purpose flour
  • 1 cup old-fashioned oats
  • 1/2 cup finely chopped almonds
  • 1/4 teaspoon salt
  • Additional confectioners' sugar

Directions

In a bowl, cream butter and confectioners' sugar. Beat in extract. Combine flour, oats, almonds and salt; gradually add to the creamed mixture. Roll level tablespoonfuls of dough into ropes. Place 2 in. apart on ungreased baking sheets and curve into crescents. Bake at 325° for 14-16 minutes or until lightly browned. Remove to wire racks to cool; roll in additional confectioners' sugar. Yield: about 3 dozen.
Originally published as Snow-Covered Crescents in Quick Cooking November/December 1999, p22

Nutritional Facts

1 each: 96 calories, 6g fat (3g saturated fat), 14mg cholesterol, 68mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 1g protein.

  • 1 cup butter, softened
  • 3/4 cup confectioners' sugar
  • 1 teaspoon almond extract
  • 1-3/4 cups all-purpose flour
  • 1 cup old-fashioned oats
  • 1/2 cup finely chopped almonds
  • 1/4 teaspoon salt
  • Additional confectioners' sugar
  1. In a bowl, cream butter and confectioners' sugar. Beat in extract. Combine flour, oats, almonds and salt; gradually add to the creamed mixture. Roll level tablespoonfuls of dough into ropes. Place 2 in. apart on ungreased baking sheets and curve into crescents. Bake at 325° for 14-16 minutes or until lightly browned. Remove to wire racks to cool; roll in additional confectioners' sugar. Yield: about 3 dozen.
Originally published as Snow-Covered Crescents in Quick Cooking November/December 1999, p22

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tt2b123 User ID: 1638440 258322
Reviewed Dec. 18, 2016

"these cookies get my highest rating. to save time, i shape them only with a small scoop."

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