Snow-Covered Almond Crescents
Yield
4 dozenPrep
10 minCook
20 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
margarine
softened |
|
| ¾ | cup |
powdered sugar
|
|
| ½ | teaspoon |
almond extract
|
*
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
rolled oats
|
|
| ½ | cup |
almonds
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
margarine
softened |
|
| 177 | ml |
powdered sugar
|
|
| 2.5 | ml |
almond extract
|
*
|
| 1E+1 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
rolled oats
|
|
| 118 | ml |
almonds
|
*
|
Directions
Heat oven to 325℉ (160℃).
Beat margarine, powdered sugar and almond extract until fluffy.
Add flour and salt; mix until wel blended. Stir in oats and almonds.
Using level measuring tablespoonfuls, shape dough into crescents.
Bake on ungreased cookie sheet 14 to 17 minutes or until bottoms are light golden brown.
Remove to wire rack. Sigt additional powdered sugar generously over warm cookies.
Cool completely.
Makes about 4 dozen cookies.
