Butter Almond Classic Cookies
Yield
3 dozenPrep
20 minCook
25 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
margarine
|
|
| 1 | cup |
powdered sugar
|
|
| 1 | teaspoon |
almond extract
|
*
|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
almonds
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
margarine
|
|
| 237 | ml |
powdered sugar
|
|
| 5 | ml |
almond extract
|
*
|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
almonds
chopped |
*
|
Directions
In a large bowl, beat margarinewith ½ cup sugar until light and fluffy.
Add almond extract. Sift flour and gradually add to mixture.
Add almonds and mix together until a dough forms.
Shape dough into a ball, seal in plastic wrap and refrigerate at least 1 hour.
Heat oven to 350℉ (180℃). Divide dough into 8 pieces.
Lightly flour hands and work surface.
Share each piece into a ½ inch thick roll.
Cut each roll into 2 inch pieces. Arrange on ungreased cookie sheets and shape each into a crescent, tapering the ends by gently pinching them.
Bake 18 to 20 minutes or until very lightly brown.
Cool cookies; dust with sifted remaining sugar.
Store in airtight container.
