Almond Crescent Cookies - Sweet Maria's

By zircon50

Ingredients

• 1 cup (4 ounces) blanched almonds (slivered are best)
• 1/2 cup sugar
• 2 Eggs
• 2 cups All-Purpose Flour
• 1/4 teaspoon salt
• 2 sticks (1/2 lb) unsalted, softened butter, cut into small bits
• 1 teaspoon almond extract
• 1 cup confectioner's sugar

Details

Servings 70

Preparation

Step 1

Line two baking sheets with parchment paper and set aside.

Using an electric mixer, cream butter and sugar. Add eggs and almond extract. Mix until well blended.

Grind the almonds in a food processor until the almonds are the consistency of fine bread crumbs. Add the flour and salt. Mix until just blended until the mixture begins to leave the sides of the bowl and forms a soft ball of dough.

Wrap dough in plastic wrap, and refrigerate for 1-2 hours.

Preheat the oven to 350°F.

To make the crescent shape, pinch off walnut size pieces of dough and roll them into 4" long, pencil-like strips about 1/2" in diameter. Form a crescent or "C" shape, and place them on the baking sheets, spacing them about 2" apart.

Bake on the middle shelf of the oven for 15-20 minutes, or until lightly browned. They should be firm to the touch when done, but not too browned looking. Allow the cookies to cool on the baking sheet to firm up.

Sift the confectioner's sugar into a 1-quart bowl. Roll each crescent in the confectioner's sugar, coating them well.

MAKES about 70 cookies