Food
Almond Crescent Cookies
By Yankee Magazine|Oct 11 2007|
Credit:
Yield
30 to 36 cookies
Total Time
30 minutes
Ingredients
1 stick (1/2 cup) unsalted butter, plus extra for greasing
1/3 cup confectioners sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup plus 2 tablespoons flour
1/8 teaspoon kosher or sea salt
1/2 cup chopped blanched almonds
Instructions
Adjust oven rack to middle position and heat to 325 degrees. In the bowl of a standing or electric mixer, cream butter and sugar until light and fluffy. Stir in extracts, flour, and salt. Stir in almonds.
Roll teaspoonfuls of dough into 2-inch ropes and lay them on lightly greased cookie sheets. Shape each rope into a crescent. Bake 12 to 15 minutes or until lightly browned.
Dust with confectioners sugar.
In the recipe for the Almond Crescent Cookies, the flour is 3/4 cup plus 2 TB. Is this correct? It seems unlikely that this amount of flour will yield 30 to 36 cookies.
Hi Margaret. 3/4 cup plus 2 TB flour is the correct amount as originally published in 2007. Thanks!