Easy

Almond Crescents

rpic_20170412171122_lg

Prep Time: 00:20

Bake Time: 00:20

Total Time: 00:40

Yield: Makes about 70 cookies.

rpic_20170412171122_lg

Ingredients

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

Directions

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.

Almond Crescents

rpic_20170412171122_lg

Prep Time: 00:20

Cook Time: 00:20

Total Time: 00:40

Yield: Makes about 70 cookies.

Ingredients

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

Directions

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.