Almond Crescents # 2
Lovely cookies for Christmas.
Yield
24 servingsPrep
8 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
or margarine, softened |
|
| ⅓ | cup |
sugar
granulated |
|
| 1 ¾ | cups |
all-purpose flour
|
|
| ¼ | cup |
cornstarch
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | cups |
almonds
ground, toasted |
|
| Chocolate glaze | |||
| ½ | cup |
chocolate chips (semi-sweet)
|
*
|
| 1 | tablespoon |
butter
or margarine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
or margarine, softened |
|
| 79 | ml |
sugar
granulated |
|
| 414 | ml |
all-purpose flour
|
|
| 59 | ml |
cornstarch
|
|
| 5 | ml |
vanilla extract
|
|
| 355 | ml |
almonds
ground, toasted |
|
| Chocolate glaze | |||
| 118 | ml |
chocolate chips (semi-sweet)
|
*
|
| 15 | ml |
butter
or margarine |
|
Directions
Preheat oven to 325℉ (160℃).
Beat butter and sugar in large bowl until creamy.
Mix in flour, cornstarch and vanilla. Stir in almonds.
Shape Tablespoon of dough into crescents. Place 2 inches apart on ungreased cookie sheets.
Bake 22 to 25 minutes until light brown.
Cool 1 minute. Remove to wire racks; cool completely.
Drizzle with Chocolate glaze, if desired. Allow chocolate to set, then store in airtight container.
Or, before serving, sprinkle with powdered sugar.
Glaze: Place ½ cup semisweet chocolate chips and 1 Tablespoon butter in small resealable plastic bag.
Place bag in bowl of hot water for 2 to 3 minutes until chocolate is softened.
Dry with paper towel.
Knead until chocolate is smooth.
Snip pinpoint corner in bag.
Drizzle chocolate over cookies.
