Almond Crescents
Yield
40 servingsPrep
5 minCook
20 minReady
25 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| ½ | teaspoon |
almond extract
|
*
|
| ¾ | cup |
powdered sugar
sifted |
|
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
rolled oats
uncooked |
|
| ½ | cup |
almonds
finely chopped |
*
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 2.5 | ml |
almond extract
|
*
|
| 177 | ml |
powdered sugar
sifted |
|
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
rolled oats
uncooked |
|
| 118 | ml |
almonds
finely chopped |
*
|
| 1 | x |
powdered sugar
|
*
|
Directions
Heat oven to 325 degress F. Beat butter and almond extract until fluffy;gradually beat in sugar. Add combined flour and salt;mix well.
Stir in oats and almonds. Shape to form crescents. Place on ungreased cookie sheet.
Bake 15 to 18 minutes or until light golden brown. Sift powdered sugar over warm crescents.
