Almond Crescents adapted from Solo Foods

By Foodiewife

Ingredients

• 1 cup butter, softened
• 1/3 cup sugar
• 1 teaspoon almond extract
• 1 can Solo Almond Filling
• 2 cups all-purpose flour
• Confectioners sugar for dusting

Details

Servings 48

Preparation

Step 1

Heat oven to 325° F.
Planning note: Dough must be refrigerated for at least 4 hours before baking.

Preparation
Beat butter and sugar in large bowl with electric mixer until light and fluffy. Beat in almond extract and almond filling until blended. Stir in flour to make stiff dough. Cover and refrigerate at least 4 hours or until dough is no longer sticky.

Preheat oven to 325° F.

Dust hands with flour. Shape teaspoonfuls of dough into small tapered crescents about 2 1/2 inches apart.

Bake 15 to 20 minutes or until cookies are firm and lightly browned. Cool on baking sheets for 1 minute. Remove from baking sheets and cool on racks. Dust with confectioners sugar while cookies are still warm. Cool completely. Store in airtight containers.