Cherry Almond Crescents
Cindy Schweitzer of Muskego offered this cherry twist on melt-in-your-mouth finger cookies.
Yield
24 servingsPrep
8 minCook
12 minReady
20 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
room temperature |
|
| ⅓ | cup |
powdered sugar
plus sugar to coat cookies |
|
| 1 | teaspoon |
almond extract
|
*
|
| 1 ½ | cups |
all-purpose flour
sifted |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | cup |
cornstarch
|
|
| ½ | cup |
candied cherries
finely chopped, red |
*
|
| ½ | cup |
almonds
finely chopped blanched |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
room temperature |
|
| 79 | ml |
powdered sugar
plus sugar to coat cookies |
|
| 5 | ml |
almond extract
|
*
|
| 355 | ml |
all-purpose flour
sifted |
|
| 1.3 | ml |
salt
|
|
| 59 | ml |
cornstarch
|
|
| 118 | ml |
candied cherries
finely chopped, red |
*
|
| 118 | ml |
almonds
finely chopped blanched |
*
|
Directions
Preheat oven to 350℉ (180℃).
In large bowl, cream butter, ⅓ cup powdered sugar and almond extract. Add flour, salt and cornstarch, mixing well. Add chopped cherries and almonds.
Turn out onto floured surface and knead slightly.
Divide dough into 8 pieces; roll each like a pencil then cut into 2½-inch pieces.
Roll, then shape into crescents.
Bake on parchment-lined cookie sheets in preheated oven until lightly browned, 10 to 12 minutes.
Remove from oven and cool slightly, then roll into the remaining powdered sugar while still warm.
