Almond Crecents
Yield
8 servingsPrep
5 minCook
15 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
or margarine |
|
| ¾ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | teaspoons |
almond extract
|
*
|
| 2 ½ | cups |
unbleached all-purpose flour
|
|
| 1 | cup |
almonds
ground |
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
or margarine |
|
| 177 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 7.5 | ml |
almond extract
|
*
|
| 591 | ml |
unbleached all-purpose flour
|
|
| 237 | ml |
almonds
ground |
|
| 1 | x |
powdered sugar
|
*
|
Directions
Beat together butter and sugar until very light and fluffy. Blend in extracts. Mix in flour and almonds.
Using about 1 tablespoon of dough for each, shape into logs and bend into crecents.
Place on greased cookie sheet. Bake 12 to 15 minutes at 350℉ (180℃) F until light brown.
While warm, roll crecents in confectioners' sugar. Cool on racks and store in a tightly sealed container. Makes 3 dozen cookies.
