Almond Crescents

By Blondie

Ingredients

• 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
• 1/2 cup butter or margarine, softened
• 1 egg
• 1/2 cup cornstarch
• 1/2 cup ground blanched almonds
• 1 teaspoon almond extract
• 1 cup powdered sugar
• Blue edible glitter, if desired

Preparation

Step 1

Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, cornstarch, ground almonds and almond extract until dough forms.

For each cookie; shape rounded teaspoon dough into 2 1/2-inch strip. Taper ends and form crescent shape on ungreased cookie sheet.

Bake 9 to 10 minutes or until set. Cool 1 minute; remove from cookie to wire rack. Cool completely, about 30 minutes. Roll in powdered sugar. Sprinkle with edible glitter.

Makes 5 dozen cookies