Snow Covered Almond Crescents
Submitted by mpstuart
Buttery almond crescent cookies with oats, dusted in powdered sugar like fresh snowfall. A melt-in-your-mouth holiday cookie that bakes in under 20 minutes.
YIELD
12 servingsPREP
15 minCOOK
17 minREADY
32 minThese little crescents are the cookies that disappear from the holiday tin first.
A simple dough of margarine, powdered sugar, and almond extract gets bolstered with rolled oats for texture and finely chopped almonds for nutty depth. Shape them by the tablespoon into crescent moons, bake until the bottoms just turn golden, and hit them with a generous sifting of powdered sugar while they’re still warm so it clings and melts into the surface.
They’re tender, crumbly, and almost melt before you finish chewing.
Kitchen Tips
- Sift the powdered sugar over warm cookies, not hot and not cold. Warm is the sweet spot where the sugar sticks without dissolving completely.
- Use a level tablespoon measure for uniform crescents that bake evenly.
- Store tightly covered once cooled. These stay fresh for days but the powdered sugar coating can absorb moisture, so an airtight container is key.
Ingredients
Directions
Heat oven to 325℉ (160℃).
Beat margarine, sugar, almond extract, and vanilla extract until fluffy.
Add flour and salt; mix until well blended.
Stir in oats and almonds.
Using level measuring Tbs, shape dough into crescents.
Bake on ungreased cookie sheet 14 to 17 min or until bottoms are light golden brown. Remove to wire rack. Sift remaining sugar generously over warm cookies. Cool completely. Store tightly covered.
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