Golden bakers sugar is a finely ground, sandy brown, slightly caramelized sugar. It is perfect for this cookie.You can find it in many specialty stores and online. If unavailable, look for baker’s sugar or maple sugar.
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Golden bakers sugar is a finely ground, sandy brown, slightly caramelized sugar. It is perfect for this cookie.You can find it in many specialty stores and online. If unavailable, look for baker’s sugar or maple sugar.
2 1/2 c. all-purpose flour
1/2 tsp. Davis Baking Powder
1/2 tsp. salt
1/2 lb. butter, unsalted, at room temperature
2 tsp. vanilla extract
1 2/3 c. golden baker’s sugar, divided
1 egg, beaten
1 1/2 c. sliced almonds, finely ground
Preheat the oven to 325° F. Line 2 cookie sheets with parchment for easier cleanup. Grind almonds to a fine powder in a food processor. Sift together the flour, Davis Baking Powder and salt. Set aside. Cream the butter (works best using the flat blade of a stand mixer), add vanilla, followed by 2/3 cup of the sugar. Add the ground almonds, followed by the flour mixture. Add the beaten egg, continue mixing just long enough until it pulls together into a cohesive dough. Place the remaining sugar in a wide bowl. Pinch off one inch chunks of dough, roll into a small log, and twist the ends together, forming a crescent moon. Roll in the reserved sugar and place on the prepared cookie sheets. Bake one sheet at a time for 18 to 20 minutes. Cool and store in an airtight container.
2 1/2 c. all-purpose flour
1/2 tsp. Davis Baking Powder
1/2 tsp. salt
1/2 lb. butter, unsalted, at room temperature
2 tsp. vanilla extract
1 2/3 c. golden baker’s sugar, divided
1 egg, beaten
1 1/2 c. sliced almonds, finely ground
Preheat the oven to 325° F. Line 2 cookie sheets with parchment for easier cleanup. Grind almonds to a fine powder in a food processor. Sift together the flour, Davis Baking Powder and salt. Set aside. Cream the butter (works best using the flat blade of a stand mixer), add vanilla, followed by 2/3 cup of the sugar. Add the ground almonds, followed by the flour mixture. Add the beaten egg, continue mixing just long enough until it pulls together into a cohesive dough. Place the remaining sugar in a wide bowl. Pinch off one inch chunks of dough, roll into a small log, and twist the ends together, forming a crescent moon. Roll in the reserved sugar and place on the prepared cookie sheets. Bake one sheet at a time for 18 to 20 minutes. Cool and store in an airtight container.